Had a few people over for brunch, and made pancakes as one of the items. They were great (I've been using the Clinton Street Baking Co recipe for years), but pancakes never brown evenly - yknow, the uniform golden brown from edge to edge. Mine always look a darker brown on the circumference, and then a range of light to dark brown specks in the center. Obviously, the appearance doesn't matter since they still taste awesome, but was curious as to how people get their pancakes to have picturesque even golden brown. Or is it something reserved solely for the cookbooks and diners?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)