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The Secret to Perfect Buttermilk Pancakes We’ve cracked the code to the ultimate stack of pancakes—crispy-edged, fluffy, tender, and golden brown every time. No more “testers for the dogs,” just perfect results from the first pour. Recipe: • 100 g eggs (2 large) • 250 g full-fat buttermilk • 180 g all-purpose flour • 35 g sugar • 25 g buttermilk powder (optional) • 15 g baking powder • 5 g kosher salt (1 ¼ tsp) • 70 g unsalted butter We tested three styles so you can find your perfect pancake: Thin: Extra buttermilk + less baking powder = tender crumb, crispier edges, and a batter that doubles as blini. Classic: Fluffy, tender, buttery—balanced lift from baking powder and eggs. Ultra-Fluffy: More flour + baking powder for tall, airy stacks without density. All cook best at 320°F (160°C) in a nonstick or cast-iron pan for golden, even browning. Key Tips: Use the right pan to control browning. Dial in the perfect pan temperature for golden surfaces, not burnt edges. Adjust ingredient ratios to tweak tenderness and flavor. Once you’ve got the technique down, you’ll turn out diner-worthy pancakes—only better—every single time. Full method + step-by-step guide: https://www.chefsteps.com/activities/...