Basic Pancake Batter

Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.

Serves: 3-4

Ingredients

1 1/2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 egg
1 cup milk
3 Tablespoons butter - melted, cooled, plus extra for cooking
Softened butter for serving
Maple syrup

Method

  1. Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten - the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk.
  2. Heat a griddle or skillet until hot. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds.
  3. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes.
  4. Flip pancakes and cook second side just until lightly browned.

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