Melissa Clark, a food reporter and columnist for The New York Times. pretty much comes out and says Americans really don't know jack about--flap jack pancakes.
She claims "a golden stack of pancakes, slicked with butter, dripping with syrup, is one of the most rewarding breakfasts you can cook on a weekend — a perfect way to start the day. "But not all pancakes reach those burnished heights. Some are flat; some are pale and spongy; some burn on the outside and stay raw in the middle."
Clark recently revealed her secret to "Best Buttermilk Pancakes" in the NY Times. "The secret to consistently perfect pancakes lies in a few simple but crucial moves. And sometimes the biggest mistakes are not the things you did but the things you didn't do," states Melissa.
Basically, Clark insists the culprit is not resting your batter.
Who knew your batter needed a nap?
She has a litany of other tips that we the unwashed masses have missed since we left mom's apron strings.
Here you go: https://cooking.nytimes.com/article/pancake-mistakes-cooking-tips
If the link from the blog doesn't work--you can seek out the June 17, 2026 update of Clark's missive in the New York Times. Well worth learning about the benefits of lumpy batter and to rest your batter ten to 30 minutes on the counter. She points out the batter will also keep for 48 hours in the refridge. A longer rest deepens the flavor giving the buttermilk more time to work on the flour. Remember, she's the boss.
Click the link above to find the recipe. And she also answers the age-old Goldilocks question: what does the perfect pancake look like.
Left is too light. Center is just right. And right is an abysmal filature. If your pancakes look like the one of the right then get your butt to I-HOP.
We tease.
Enjoy her article. We did and were enlightened beyond measure, especially now to find the right temperature sweet spot when heating the pan you've had since your wife's most recent bridal shower.
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