Better pancakes

Jimmy Snell / CC

There’s no such thing as a bad pancake, but there are certainly some pancakes that are way better than others. One trick to better pancakes, according to British chef Steve Smith it comes down to two words: room temperature. Chef Steve points out the key lies in the batter, and making sure all the ingredients are at room temperature before they’re added. And after the batter’s made you should then let it rest for at least five minutes — something a lot of us don’t do. This gives the batter time to relax and for all the lumps to smooth out naturally, giving the pancakes a nice, thick consistency, which in turn means they’ll be nice and fluffy.