1 c. AP flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1 c. milk
2 T. butter, melted, or vegetable oil
1 large egg
- Preheat oven to 200; have a baking sheet to keep cooked pancakes warm in the oven.
- In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture, whisk until just moistened (do not overmix, a few lumps are fine)
- Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Grease skillet.
- For each pancake, spoon 2-3 T. of batter onto skillet.
- Cook until surface of pancakes have some bubbles and a few have burst; 1-2 minutes. Flip carefully and cook until underside is browned.
- Transfer to baking sheet, keep warm in the oven until the rest of the pancakes are finished.
- Serve warm, with desired toppings.
- BUTTERMILK: Add 1/2 t. baking soda to dry mixture. Replace milk with low-fat buttermilk.
- YOGURT: Add 1/2 t. baking soda to dry mixture. Replace the milk with 2/3 c. plain (or vanilla) low-fat yogurt and 1/3 c. milk
- WHOLE-GRAIN WITH YOGURT: Replace the all-purpose flour with 1/2 c. whole-wheat flour, 1/4 c. each cornmeal and wheat germ, and 1/2 t. baking soda. Replace the milk with 2/3 c. plain (or vanilla) yogurt and 1/3 c. milk
To make and store extra mix:
Whisk together 3 c. flour, 6 T. sugar, 2 T. baking powder, and 1 1/2 t. salt. Store in an airtight container in a cool, dry place. This makes enough for 12 servings of 3-4 pancakes per person. For four servings: place 1 1/4 c. mix in a bowl. In a seperate bowl, whisk together 1 c. milk, 2 T. melted butter or oil, and 1 large egg, add to dry milk and whisk just until combined.
How to freeze pancakes:
Stack cooled pancakes between squares of waxed paper; place in a resealable plastic bag or airtight container. Freeze up to 3 months. Reheat on a baking sheet in a preheated oven at 350.