And it won’t require any special skills.
Pancakes may be among the first foods a home cook attempts to make.
After all, the batter is usually easy, whether you make it from scratch or use aboxed mix.
You read that correctly.
That hydration is key for lighter, fluffier pancakes.
Don’t leave the batter to rest forever, of course.
Thirty minutes is great, too.
Plus, if the batter sits too long, it can turn ultra-thick and will produce leathery pancakes.
The leavening agents may also stop working, leaving you with flat, chewy flapjacks.
Any pancake batter will thicken up during a period of rest.
That’s OK. Hydrated flour will be more dense.
Remember these the next time you’re ready to flip a batch for breakfast: