McDonald’s introduced hotcakes to their menu in 1977, and since then, the world has never been the same. Fluffy, sweet, and as golden as those arches, these copycat hotcakes are sure to hit the spot. The trick to fluffy hotcakes is kind of counterintuitive – the more lumps in your batter, the better. Stir the wet and dry ingredients only until they’ve just combined, since overmixing will develop too much gluten and make your hotcakes tough. For a super-even, golden brown surface, cook the pancakes without any oil or butter – just a good nonstick skillet or griddle will do the trick!
Contents
Ingredients
- 2eggs
- 2 c.milk
- 2 tbsp.maple syrup, plus more for serving
- 1/4 c.vegetable oil, plus more for cooking
- 1 tbsp.baking powder
- 2 c.all-purpose flour
- 1/4 tsp.kosher salt
- Butter, for serving
Directions
- Step 1In a large bowl, whisk the eggs, milk, oil, and syrup until combined. Add baking powder, flour, and salt. Whisk together until just combined, and not smooth. The lumpier, the better!
- Step 2Heat a large nonstick skillet or griddle over medium heat. (If desired, add a little oil or butter here.) Using a ¼ cup measuring cup, scoop batter onto the skillet/griddle. Cook until bubbles appear on the surface, about 2-3 minutes. Flip gently so as to not deflate the rise, and cook for another 2 minutes, or until the hotcakes are cooked through. Repeat with the remaining batter.
- Step 3Serve with maple syrup and a perfectly square pat of butter.
