Found at Allrecipes.com
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt (omit if you use salted butter)
1 tablespoon sugar
1 1/4 cups milk at room temperature
3 tablespoons unsalted butter, melted
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix with whisk only until moist – avoid over mixing.
- Heat griddle or frying pan over medium high heat (approx 350 degrees). Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with Blueberry or Strawberry Syrup.
Makes approximately 10 pancakes – we double this recipe for our family of 5 which gives us enough for a second morning!
Be sure that the milk is at room temperature to prevent the melted butter from reconstituting when you mix. Ideally your egg should also be at room temperature but do this at your own risk since we all know this can harbor bacteria…but boy howdy does it make for some tasty pancakes!
You know the cakes are ready to flip when the the bubbles on top begin to burst.