MORNING MEAL, PART 1
STACK OF PANCAKES
For perfect pancakes, it’s important to use lots of butter, both melted in the batter—one tablespoon per pancake gives the batter a milkshakey consistency—and in the pan. And you have to have a thick, sturdy pan to cook them in. Cast iron is best. I hate traditional diner-style pancakes that almost are steamed. With cast iron and lots of butter, you really get a nice crispy crust.
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