Recipe: In a large bowl whisk together the
flour, baking powder, salt and sugar. In a separate bowl whisk together the
egg, milk, and melted butter. Make a well in the center of the dry ingredients
and then pour in the egg mixture, all at
once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small
not over mix the batter or the pancakes will be tough.)
Heat a frying pan or griddle over
medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.
Adjust the temperature as needed. Can also use an electric griddle with the
temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel
or a pastry brush, lightly brush the pan with melted butter or oil (or spray
with a non stick vegetable spray.)
Using a small ladle or
scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing
the pancakes a few inches apart. When the bottoms of the pancakes are brown and
bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn
over. Cook until lightly browned (about 1-2 minutes).
Repeat with remaining
batter, brushing the pan with melted butter or oil between batches.
with butter and maple syrup.
Makes about 8 - 4 inch (10
Serves 3-4 people
For Blueberry Pancakes:
Sprinkle fresh or frozen blueberries (I prefer wild blueberries) on the tops of the pancakes just as bubbles start to
appear on the top surface of the frying batter.
1 cup (130 grams) all-purpose
1 1/2 teaspoons (7 grams)
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted
Plus extra melted butter for pan.
for Demonstration Video: