Classic Pancakes

• servings: About 6 large pancakes
• active time: 15
• total time: 25

Ingredients

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder (see notes)

1 tablespoon white sugar

¼ teaspoon salt, or more to taste

1 ¼ cups milk/buttermilk (see note 1)

3 tablespoons butter, melted

1 egg

Directions

1) Begin by adding your flour, baking powder, sugar, and salt together in a large mixing bowl. Use a whisk to incorporate everything together.

2) Add the milk, egg, and butter. Continue to whisk until everything is fully incorporated but NOT completely and totally smooth. By over mixing the batter you will make shorter, less fluffy pancakes. Having it be a bit lumpy is ideal!

3) Leave the batter sit for 5-10 minutes. Take this time to warm up your cooking surface of choice. We are aiming for about 350-400 degrees on an electric griddle or a low-medium heat with a nonstick pan.

4) Once the batter has rested and the cooking surface of choice is at temperature, grease the it with butter, crisco, or similar fat.

5) Using a measuring cup or ladle, pour the pancake batter in, making sure there is plenty of space for each pancake.

6) Your pancakes should take about 2-3 minutes per side, but don't constantly check the bottoms or you may tear a hole in it. Instead, watch for bubbles appearing through the surface and popping along with the sides beginning to dry. These are signs the bottom is cooked and ready to be flipped.

7) If the first ones don't look great, don't fret! The first batch of pancakes is always a sacrifice to the breakfast gods.

8) Serve with more butter, syrup, powdered sugar, etc!

Notes

1) If you are going to use buttermilk, I may recommend reducing the amount of baking powder you use by 1/2 to a full teaspoon. The buttermilk will add a tangy flavor to the pancakes, but it will also cause them to rise as well, so the full portion of baking powder is unnecessary.