Chad's Short Stack Recipe
barrel aged maple syrup, cultured butter
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Ingredients
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Short Stack Batter
Finish & Serving
Method
Short Stack Batter
- 1
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the egg lightly, then add the whole milk, melted unsalted butter, and vanilla extract. Whisk until homogeneous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, fold gently until just combined — a few small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes at room temperature to hydrate the flour and slightly thicken.
Cook & Finish
- 4
- 5
Cook pancakes
For each pancake in the short stack, pour about 1/3 cup of batter onto the skillet (you should get about 6 medium pancakes). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.
- 6
Keep warm
Transfer cooked pancakes to a baking sheet and keep warm in a low oven (200°F / 95°C) while you finish the rest of the stack.
- 7
Serve with cultured butter and barrel-aged maple syrup
Stack 3 pancakes per serving on warmed plates. Place about 1 tablespoon of cultured butter between pancakes and a little extra on top. Drizzle each short stack generously with about 2–3 tablespoons (roughly 1.5–2 ounces) of barrel-aged maple syrup per stack. Add optional sliced fruit around or on top if desired.
- 8
Storage and reheating
Leftover pancakes can be cooled, wrapped airtight, and refrigerated up to 3 days or frozen up to 1 month. Reheat in a toaster, oven at 350°F (175°C) for 8–10 minutes, or microwave briefly until warm. Keep syrup refrigerated after opening and bring to room temperature or warm slightly before serving if it becomes too viscous.