What is the proper way to prepare water for pancake batter?

Using chilled water at 50 degrees or below for pancake batter is important because it helps achieve the right consistency and texture in the final product. Cold water can slow down the activation of gluten when mixing the batter, which results in a lighter and fluffier pancake. This temperature helps maintain the integrity of the pancake's structure and prevents it from becoming tough or dense.

In contrast, using hot water, or water straight from the faucet, could lead to an undesirable pancake texture by activating gluten too quickly. Similarly, allowing water to rest for 30 minutes without chilling would not effectively improve the batter's end result either. Proper temperature control in the ingredients is vital for producing high-quality pancakes, which is why using chilled water is the preferred method.