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This recipe originally appeared on Food52. There’s nothing like a tall stack of toasty, hot, fluffy pancakes to bring many mouthfuls of satisfaction to your morning, noon, or even night. Fast, fun, and endlessly customizable, pancakes are an essential element of every cook’s repertoire. From batter to belly, we break down the basics of this beloved breakfast classic so you can start flipping flapjacks with one hand tied behind your back. What Is Batter? All pancakes start out as batter, a mixture of flour, protein, fat, and liquid, plus a dash of bubble-creating chemicals in the form of baking powder and/or baking soda. Upon mixing, tons of tiny bubbles form throughout the batter, which, when poured onto a suitably hot surface, solidifies around these microscopic air pockets, resulting in the texture affectionately referred to as “fluffiness.”

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