Short Stack (2) Recipe
Make Short Stack (2) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancake Batter
For Cooking
To Serve (optional)
Method
Pancake Batter
- 1
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine salt until evenly combined and aerated.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup beat the large egg lightly, then add the whole milk, buttermilk, melted butter and vanilla extract. Whisk until smooth and homogenous.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — a few small lumps are fine. Do not overmix. Let the batter rest for 5 minutes to hydrate the flour and allow baking powder to start working.
Cooking
- 4
- 5
- 6
Cook pancakes
For a short stack of two pancakes, pour about 1/3 cup of batter for the first pancake into the pan (adjust to make two similar-sized pancakes). Cook until bubbles appear across the surface and the edges look set, about 2–3 minutes. Gently flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer to a warm plate and tent with foil to keep warm. Repeat with remaining batter for the second pancake, adding more butter/oil if needed.
To Serve
- 7
Assemble and finish
Stack the two pancakes. Place the tablespoon of butter on top so it melts between the cakes. Drizzle with maple syrup and add fresh berries or banana slices. Dust lightly with powdered sugar if desired. Serve immediately.