I might have been obsessed with American style pancakes ever since my first trip to California back when I was thirteen. It was then and there I had my first original pancakes, all soft and tasty, drenched in maple syrup, most likely with a side of crisp bacon.

For years now I’ve been trying to make the perfect pancakes. I admit that I haven’t been trying the whole time, there’s been phases. I also admit that I have used pancake mixes, partly because there have been enough lazy mornings and partly because some of those mixes are actually really good. I have also had my fair share of disappointments, mornings when the pancakes didn’t turn out even close to perfect, quite the opposite actually. And then there were mornings when they turned out pretty fine, sometimes even exactly how they’re supposed to be. Light, fluffy, amber colored, ready to soak up the syrup I was going to pour over them. Even better with a bit of butter and a large spoonful of sour cream on top of it.

Recently those perfect pancake mornings were pretty common around here. It could be a lucky streak, but I’m optmistic and would rather say that I have finally found the right way to make American pancakes and so I wouldn’t want to keep it from fellow pancake lovers anymore. I’m not sure what exactly the secret is, the long whisking of the eggs, the right amount of baking powder or maybe just the bit of patience you need to let the mixture stand a while before actually making the pancakes. Whatever it is… I can only hope I finally found it.

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