Frying the pancakes: Heat 1/4 inch of salad oil in a deep-sided skillet to at least 360° F. Drop the batter by spoonfuls (about 1/4 cup each) into the hot oil and flatten with the back of a spoon ...

Cut them into bite-sized, or two-bite pieces. Heat about a half-inch to an inch of neutral cooking oil in a pot or skillet, whatever vessel you like for frying. Aim for 350°F to 375°F degrees.

Make the pancakes by pouring the batter, 1 tablespoon at a time, onto the griddle. Shape the batter into 3-inch-wide pancakes, similar to thin crêpes. Cook on one side only, removing the pancake ...

Once the pancakes are done, let them cook on a wire rack for a few minutes to help them set properly. This stops steam building up as opposed to stacking them, which can cause pancakes to go soggy.

If you wish to make pancake batter, mix 100g of flour, two eggs, and 300 ml of milk in a bowl and whisk until smooth. Then, fill the muffin tin halfway full with the pancake batter and place it in ...