For a long time, I felt that pancakes were a dish best left to professionals.Certainly, a pancake recipe from a pre-made mix has a place of honor in the culinary world, like PopTarts or instant ramen.
But at brunch in actual restaurants, the pancakes are so unforgettably good—so thick, cake-like, but dreamily light. Attempting to recreate them at home felt as foolish as attempting to dye my hair Emma Stone-colored auburn with a red Sharpie.But going to brunch—home of the non-box-made pancakes—is a polarizing activity.
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