My favorite pancakes are the Giant Sunday Pancakes from an old issue of Bon Appétit. These are the pancakes against which we judge all others, and all others usually come up short, even those made with buttermilk. Not only are these fluffy and delicious, they’re ridiculously easy.
If you’re still using a mix, try these. You’ll never go back.
Giant Sunday Pancakes
Bon Appétit (March 1995)
3 large eggs
1/2 cup sugar
6 tablespoons (3/4 stick) butter, melted
1 1/2 cups all purpose flour
1 cup milk
1 tablespoon baking powder
1/4 teaspoon salt
Warm maple syrup
Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.