The perfect batter. Light and fluffy, but hearty enough that 12 feeds 6 people. Add anything you like; I added blueberries. Delicious!
Yield: twelve 4-inch pancakes
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 1 egg, beaten
- 2 tablespoons butter or margarine, melted
- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Combine milk and egg, mixing well; slowly stir into dry ingredients. Gradually add butter to batter, stirring well.
- For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and continue cooking until bottom sides are browned. Serve with butter and syrup.
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