Perfect Pancakes

I made these pancakes over Memorial Day weekend, and they were just how a pancake should be: soft, sweet, and fluffy.



To make these pancakes, you need flour, sugar, baking powder, salt, one egg, milk, and butter.


Start with a large bowl, and measure and pour 1 1/4 c. unbleached flour.


Next, I added 2 1/2 tsp. baking powder to the flour.


Now measure and pour 2T. sugar to the dry mix.


Also mix in 3/4 tsp. salt, and stir all the dry ingredients together.


In a separate bowl, crack an egg into the bowl and beat it.


Measure 1 1/4c. milk, and pour it into the egg while mixing together.


Now add 3T. of melted butter to the wet mixture, and mix together.


Make a well in the center of the dry ingredients, and pour in the wet ingredients.



Mix the wet and dry ingredients together until just combined-- don't overmix!


I like to pour my batter into a spouted measuring cup, which makes it easier to pour into the pan. I also used a small nonstick pan so all of my pancakes would turn out the same size.


Spread the batter around the pan, and let sit until bubbles are forming throughout the surface of the pancake. Then flip.


Let the other side cook for a few more minutes, until the pancake has puffed up a little and is lightly browned on the bottom.


There you have it-- a stack of perfect, even pancakes. Now the finishing touch, a drizzle of maple syrup.


Okay-- maybe a little more maple syrup. These pancakes would be great with any variation-- fresh blueberries, a sprinkling of cinnamon, a handful of pecans. They are a great base recipe for whatever you are in the mood for!