Tip 1: Control the heat
Whether you choose butter or oil, medium-low heat is your zone. Too high, and the fat burns; too low, and the pancake absorbs oil like a sponge. Let the pan preheat for at least two minutes.
Tip 2: Test with a drop of water
Splash a tiny drop of water onto the pan. If it sizzles and evaporates immediately, the surface is ready. If it just sits there, wait a bit. This works for any fat you choose.
Tip 3: Refresh the fat between batches
Don’t let the same butter or oil cook all your batter. Wipe the pan clean lightly and add fresh fat every two or three pancakes. This prevents burnt residue and keeps each stack tasting as good as the first.
