• 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 egg
  • ¾ cup milk
  • 2 T unsalted butter melted
  • Maple syrup for serving
  • extra points for fresh berries and whipped cream

In a bowl, sift flour, baking powder, salt and sugar (I don’t really sift it, but I do run a fork through it a bunch of times to make sure there are no obvious lumps). In another bowl, whisk together egg, milk and butter until smooth. Fold wet ingredients into dry ingredients until just combined.

Preheat griddle, or frying pan, over medium heat.

Original recipe calls for non-stick cooking spray, but I just used butter to keep the pancakes from sticking to the pan. Cook until bubbles appear on surface and don’t close up right away. Flip pancakes and cook until bottoms brown – approximately 1 minute more.

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