Restaurants›The Gilbert House Restaurant›Short Stack Recipe

Short Stack Recipe

Inspired by The Gilbert House Restaurant
Time20m
Serves1

2 pancakes

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Ingredients

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Pancake batter

For cooking & serving

Method

Pancake batter

1

Combine dry ingredients

In a small bowl whisk together the all-purpose flour, granulated sugar, baking powder and a pinch of fine salt until evenly distributed.

2

Mix wet ingredients

In a separate bowl whisk the milk, half of a large egg (beat a whole egg and use half), melted butter and vanilla extract until blended.

3

Make batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula or whisk just until there are no large pockets of flour. Do not overmix — a few small lumps are fine. The batter should be pourable but slightly thick; if too thick add 1 teaspoon milk at a time until you reach that consistency.

For cooking & serving

4

Heat pan

Place a nonstick skillet or griddle over medium heat and let it warm for 2–3 minutes. Lightly grease with 1/2 teaspoon butter or neutral oil and wipe with a paper towel to leave a thin film.

5

Cook pancakes

Pour about 1/3 cup (approx. 80 ml) of batter onto the hot griddle for each pancake to make two pancakes. Cook until small bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden, about 1–2 minutes more. Adjust heat as needed so pancakes brown gently without burning.

6

Serve

Transfer the two pancakes to a plate. Top with 2 tablespoons maple syrup and optional 1/4 cup fresh berries. Serve immediately.