Introduction

These pancakes are the perfect weekend breakfast treat. Light, fluffy, and golden brown, they're sure to become a family favorite. The key to perfect pancakes is not overmixing the batter and cooking them at the right temperature.

Tips for Success

• Don't overmix: Mix just until combined - lumps are okay
• Right temperature: Medium-high heat for golden brown color
• First pancake: The first one is always a test - adjust heat if needed
• Fresh baking powder: Make sure your baking powder is fresh for maximum fluffiness

Storage & Leftovers

Pancakes are best served immediately, but leftovers can be stored in the refrigerator for 2-3 days. Reheat in a toaster or microwave. You can also freeze them for up to 2 months - separate with parchment paper and reheat in a toaster.

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Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 tbsp white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tbsp butter, melted

Instructions

1. Mix dry ingredients: Sift together flour, baking powder, salt, and sugar in a large bowl.

2. Make a well: Create a well in the center of the dry ingredients.

3. Add wet ingredients: Pour in milk, egg, and melted butter into the well.

4. Mix gently: Stir until just combined - batter should be lumpy.

5. Heat griddle: Heat a lightly oiled griddle or frying pan over medium-high heat.

6. Cook pancakes: Pour approximately 1/4 cup batter for each pancake.

7. Flip when ready: Cook until bubbles form on surface and edges look set, about 2-3 minutes.

8. Cook other side: Flip and cook until golden brown, about 1-2 minutes more.

9. Serve hot: Serve immediately with butter and syrup.

Variations

• Blueberry: Add 1 cup fresh blueberries to batter
• Chocolate chip: Stir in 1/2 cup chocolate chips
• Banana: Mash 1 ripe banana and add to wet ingredients
• Whole wheat: Replace half the flour with whole wheat flour

Equipment Needed

• Large mixing bowl
• Sifter or fine mesh strainer
• Whisk or wooden spoon
• Griddle or large frying pan
• Spatula
• Measuring cups and spoons