I have been making these pancakes for years now. It started with breakfast and now they have crept their way into the breakfast for dinner menu.
If cooked properly the outside has a mild crisp and the inside is super fluffy. Just the way pancakes should be.
I prefer serving them right off the griddle with a pad of butter and a slurry maple syrup. Watching the butter melt and pouring on the syrup until it runs down the sides is something I’ve been doing since I was old enough to eat at the table.
- 1 1/2 Cups All Purpose Flour
- 3 1/2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Teaspoons White Sugar
- 1 1/4 Cups Milk
- 1 Egg
- 3 Tablespoons Melted Butter
- In a large bowl mix together all of the dry ingredients - flour, baking powder, salt and sugar.
- Make a well in the middle of the dry ingredients and add the milk, egg and butter and mix until smooth. Let sit for 5 minutes.
- Heat your griddle or skillet to medium high. Add some butter to coat your pan and scoop 1/4 cup portions onto your pan.
- Cook until you see bubbles form in the middle and the sides are dry. Flip and repeat.