This recipe has become our Sunday morning ritual. The kids look forward to a pancake breakfast to start their day.When we don't have enough hungry eaters to finish off a full batch, I make a half batch. Just half all ingredients, except for the egg (just use the full egg).A variation we've tried is substituting the milk with buttermilk when it's in the house, or I add powered buttermilk. And the kids have been asking for chocolate chip pancakes ever since they ordered while on vacation. Once the batter is poured into the pan, just place a few chips in the pancake batter either randomly or in a fun design.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 8people
Author: Jeanette Ryan
Ingredients
1 1/2cupsKing Arthur all-purpose flour
3 1/2teaspoonsbaking powder
1teaspoonsalt
1tablespoonsugar
1 1/2cupsmilk
1largeegg
3tablespoonsbutter, melted
Instructions
Combine flour, baking powder, salt and sugar in a large bowl.
Whisk in melted butter, egg and milk until combined. Let batter rest for 5 minutes.
Preheat large skillet over medium heat. Put a pat of butter in pan and pour batter in the hot skillet. Cook until bubbles appear on the sides and center of each pancake. Flip and cook until golden.