assorted toppings, such as butter, maple syrup, confectioners sugar, honey, james, etc...
Instructions
Preheat oven to 200 degrees; have a baking sheet or heatproof
platter ready 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 small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium.
Fold a sheet of paper towel in half, and moisten with oil; carefully
rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tbsps of batter onto skillet, using
the back of the spoon to spread batter into a round (you should be
able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have
burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook
until browned on the underside, 1 to 2 minutes more. Transfer to a
baking sheet or platter; cover loosely with aluminum foil, and keep
warm in the oven. Continue with more oil and remaining batter.
(You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Originally Submitted
12/8/2013
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