Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

In the great <a href="https://www.chefsteps.com/activities/pancakes-vs-waffles">Pancakes vs Waffles</a> debate, pancakes are the beloved underdog—the humble-but-mighty breakfast warrior cherished by a passionate minority. David to waffles’ Goliath. Frodo to waffles’ Sauron. Pacquiao to waffles’ Mayweather. And who can blame that passionate minority? Pancakes are soft and pillowy, with a mouthwatering malty flavor, and they lovingly soak up your syrup and butter to become the decadent stack of deliciousness they are. And good news, pancake lovers: making the best-ever breakfast cakes is super simple—with a little chef know-how, you’ll be on your way to flapjack heaven in no time flat. Enter our badass development chef Nick Gavin, who’s got tons of tips and tricks for pancakes with a nice, even tan; a rich, malty flavor; and a crazy-fluffy texture.Just follow the simple procedure below—including instructions to make a dry mix that you can store or give as a gift!—and then crank up your griddle and get flippin’. Smother those suckers in Vermont maple syrup, cue up old episodes of <a href="https://www.youtube.com/watch?v=tEVsRLhet2k">Underdog</a>, and celebrate your Team Pancake status. Sometimes it’s good to be David.

Light & Fluffy Malted Pancakes