To get a thick batter, without compromising the texture, the key lies in undermixing it. Thick batter could be obtained by reducing the liquids, or increasing the flour amount. The bubbles formed won’t be able to escape easily if the batter is thick. A tall and fluffy pancake is the result of trapped gas bubbles that expand when heated. Pancake batter should be lumpy and thick, yet pourable (not runny). If it’s completely smooth, you have overmixed it and you’ll end up with dense pancakes.
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