pw’s perfect pancakes

PW’s Perfect Pancakes

I tried PW’s pancake recipe a few weeks ago – except I thought I could be smart and substitute cake flour with all-purpose. Do not, I repeat, DO NOT do that for this recipe. The difference is like heaven and hell. I experienced heaven today – light, fluffy pancakes.

A few notes:

– If you are cooking for like 3-4 people, halve the recipe.

– Don’t overmix the batter.

– I let the batter sit and rest for about 10-15 minutes before cooking. This is a technique used in other pancake recipes I’ve seen.

PW’s Perfect Pancakes

(taken from here)


  • 3 cups Plus 2 tablespoons Cake Flour
  • 1/2 teaspoon Salt
  • 3 Tablespoons Baking Powder
  • 2 Tablespoons Sugar
  • 2 cups Milk
  • 2 whole Large Eggs
  • 3 teaspoons Vanilla
  • 4 Tablespoons Butter
  • Extra Butter
  • Maple Or Pancake Syrup


  1. Mix together dry ingredients in large bowl.
  2. Mix together milk, eggs, and vanilla in a separate bowl.
  3. Add wet ingredients to dry ingredients, stirring very gently until just combined.
  4. Melt butter and add it to the batter, stirring gently to combine.
  5. Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

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