Welcome to Pancake Town

Welcome to Pancake Town

There is literally nothing in the world that I can make for him that makes him as happy as pancakes.
— Sydney Kramer, wife

Originally from Arizona and now living in Brooklyn, Sydney and Kramer  have been together for 10 years, married for 5 of those years.  Pancakes have been part of their story together ever since.  

Every weekend, when they wake up, Kramer would turn to Sydney and simply ask, “Pancakes?”  

Whenever Sydney says yes, Kramer is absolutely thrilled!  And so for this lovely couple, pancakes are a “very serious thing attached with complex emotions.”

Welcome to Pancake Town!


Be sure to visit Sydney at Crepes of Wrath for more cooking adventures!



  • 2 Large Eggs
  • 2 c Whole Milk
  • ¼ c Oil
  • Healthy Splash of Vanilla


  1. Pre-heat oven to 250 degrees.
  2. Combine 2 large eggs, 2 cups whole milk, ¼ cup oil.
  3. Add a “healthy splash” of vanilla in a large bowl.  
  4. Break up the yolks and whisk until combined.  Avoid over-whisking.  
  5. Set aside while you get the dry ingredients ready.




  • 2 ¼ c All Purpose Flour
  • 2 Tbs Baking Powder
  • 2 tsp Sugar
  • ½ tsp Salt


  1. Sift together 2 ¼ c all purpose flour, 2 Tbs baking powder, 2 tsp sugar, and ½ tsp salt into a large bowl. 
  2. Pour the wet ingredients mixture into the dry ingredients mixture.
  3. Stir until just combined.  Do not overwork the batter. 



For fluffy pancakes, Sydney and Tyler have tested other methods over the years .  Their conclusion is that whipping egg whites— not worth the extra time and step; double the amount of baking soda— adds the rise without extra work!  

Yes, this may be cheating. However, according to Sydney, "The only graders are your taste buds - so you be the judge."  




  • Butter as needed for cooking
  • Large Skillet
  • Spring-loaded Ice Cream Scoop *
  • Spatula


Pre-warning: The first batch of pancakes on the skillet are never the best.  Fret not!  Once the butter browns and the skillet heats to optimal temperature, the next several batches come out beautifully golden brown.

  1. Heat skillet over medium heat and melt butter until foaming.  
  2. Scoop pancake batter into the heated pan.  Add enough pancakes to the skillet without overcrowding.  
  3. When bubbles rise, check for color, slide with spatula and flip pancake and cook for another minute until golden brown.  
  4. Remove from skillet and add to baking pan.  Keep the pancakes warm in oven, while working on the next several batches.


The spring-loaded ice cream scoop is the best hardware for pancakes.  It has the optimal ¼ cup size and the quick release loads batter onto the skillet with proficiency and ease.



  • To plate, serve with butter and syrup.  
  • Aunt Jemima vs. Maple syrup is a discussion totally worth battling out.

Pancakes can be frozen for several months and reheated in oven or a toaster, but in this household, leftovers are a perfect snack for a lazy afternoon.  Serve with hot coffee and Sunday newspaper, sit back and enjoy.


Welcome to pancake town!
— Sydney K.
Grandma's Grits

Grandma's Grits