Mix Dry Ingredients
Begin by mixing together 2 cups of all-purpose flour, 1 tablespoon sugar, ½ tablespoon baking powder and ½ teaspoon salt. To give your pancakes that something special, try adding ½ teaspoon of cinnamon, a pinch of nutmeg or a ½ cup of chopped nuts to the dry mix.
Mix Wet Ingredients
Lightly whisk one egg. Then whisk ¾ cup milk and 2 tablespoons of melted butter into the egg. Obviously, whole milk and butter will make the most flavorful pancakes, but you can opt for a lower fat milk or oil in place of the butter if necessary.
Mix Dry & Wet Ingredients
Pour the wet ingredients into the bowl of dry ingredients and stir just until everything is moistened. A few lumps are okay, but make sure there are no pockets of dry flour on the bottom of the bowl.
Heat the Oil
Add a little oil to a non-stick or cast iron skillet. Heat the oiled skillet over medium-low heat for about five minutes.
Add the Batter to the Skillet
Use an ice cream scooper, measuring cup or small ladle to deliver the same amount of batter to the skillet for each pancake. This allows for more uniform-sized pancakes. Use the back of the scooper or measuring cup to gently spread the batter into a circular shape.
Cook the Pancakes
Let the pancakes cook, untouched, for about three minute or until bubbles form on the surface of the batter. At this point, feel free to sprinkle in your favorite goodies, like fresh berries, sliced bananas or chocolate chips. When the bubbles no longer fill back in with wet batter after bursting, it’s time to flip.
Flip the Pancakes
Carefully flip the pancake and cook on the second side for about two minutes or until golden brown.
Finish Cooking & Enjoy
Depending on the size of your skillet, you should be able to cook two to three pancakes at a time. Repeat the process until all the batter is used up, adding more oil to the skillet as needed.
This recipe will make about eight to nine large, four-inch diameter pancakes. Cooked pancakes can be kept warm in an oven preheated to its lowest setting.