high protein pancakes

they mean it when they tell you not to over mix your pancake batter — if you take it too far in this step, the pancakes will fall flat and end up a bit more dense. not the end of the world, but try to mix it only to the point where there aren’t any dry patches of flour.

grease a nonstick pan (conservatively) with butter and ladle in about 0.25 cup of batter per pancake. adding too much fat to the pan will alter the texture of the pancakes, so use just enough to prevent sticking and promote a bit of browning. a swipe or two of the butter stick should be fine

on medium heat, cook for about 2 minutes on the first side, until the bubbles burst at the surface. flip and finish on the other side for 1 minute. the batter should yield 5-6 medium-sized pancakes.

stack and serve with your favorite toppings, i usually go for a slab of cultured butter, fresh berries, and a good glug of maple. et voila!