The Art of Making Pancakes

It was Paul who told me that Steve makes the best pancakes in the world. 

"What makes them so great?" I asked, curiously.

"I don't know," he said, "They just are!"  

I was dying to know what the secret to these great pancakes were. My method is simple: use pancake mixes and follow the instructions to a T. I've used everything from Bisquick to The Stonewall Kitchen, and, while my pancakes turn out lovely and good, I don't think anyone has ever raved that they were "the best in the world". 

This past weekend, while in the Hamptons with friends, Steve allowed me to shadow him in the kitchen as his sous-chef. The breakfast shift is his domain and, let me tell you, it is a serious responsibility to provide a whole house of people with their first meal of the day. I thought of his permission as a great honor. Will he let me whisk??? (Yes, I actually wondered this.)

The only things that I was allowed to do were:

  1. Take out the ingredients and put them away
  2. Crack eggs into the bowl (This was a fail. He spotted a fragment of eggshell in the yolks.) 
  3. Clean up pancake batter splotches off of the counter
  4. Heat up the maple syrup in the microwave (35 seconds) 
  5. Soften the butter in the microwave (4 seconds for one stick of butter) 

Have I mentioned that Steve means business when it comes to his pancakes? I've seen him fling cooked pancakes into the sink like Frisbees because they were "off-color".

"How about you throw them over here? I'll eat them," said Nina, wide-eyed, as she sipped on her coffee. 

So what did I learn? The secret to Steve's pancakes sure ain't love!

 

The key to great pancakes lies in low heat, discipline, and the unwavering commitment to producing a quality product.