Basic Pancakes
INGREDIENTS:
1 1/2 c Flour
1/2 ts Salt
2 1/2 ts Baking powder
1 Egg
1 c Milk, about
3 tb Butter, melted and cooled,
-plus extra for cooking
Softened butter, for serving
Maple syrup, room
-temperature, for serving
1 1/2 c Flour
1/2 ts Salt
2 1/2 ts Baking powder
1 Egg
1 c Milk, about
3 tb Butter, melted and cooled,
-plus extra for cooking
Softened butter, for serving
Maple syrup, room
-temperature, for serving
Recipe By : Taste Show # TS4754
Heat a griddle or skillet until hot. 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. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.
Yield: 3 to 4 servings
Heat a griddle or skillet until hot. 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. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.
Yield: 3 to 4 servings