Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
Instructions
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Make a well in the center and pour in the milk, egg and melted butter; mix until smooth but still slightly lumpy.
- Let the batter rest, covered, at room temperature for 45 minutes to 1 hour.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop 1/3 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Flip with a spatula and cook the other side until golden brown, about 1 to 1 1/2 minutes more.
- Serve hot with butter and syrup.
Notes
Resting the batter allows the gluten to relax and the baking powder to activate, producing fluffier pancakes. Adjust milk quantity slightly if you prefer thinner or thicker pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 5
- Sodium: 600
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 55