Description
basic pancake recipe
Yield
14 4-inch pancakes
Ingredients
1 1⁄2 c flour, all-purpose (sift before measuring)
1 t salt
3 T sugar
1 egg (whole, slightly beaten)
3 T butter (melted)
1 c milk (1 to 1-1/4 cup depending on humidity)
Instructions
- Sift flour before measuring
- Resift with salt, sugar, baking powder
- In separate bowl, combine eggs, butter, milk
- Mix liquid ingredients quickly into dry ingredients. Don't over mix! Leave some lumps
- Cook on medium high griddle
Notes
Keys to success:
- Measure carefully.
- Mix using the classic "muffin" method.
- Always wet into dry. Never dry into wet.
- Don't over mix! Leave some lumps.
- Don't make griddle too hot. Can burn easily before center of pancake is cooked.
Source
Joy of Cooking, pg 236.