About a year ago, my brother came to visit and made the most amazing pancakes for breakfast. It has forever ruined my children. No longer is boxed pancake mix acceptable to them. But at 7:30 AM on a Saturday, I had no desire to be separating eggs and whipping egg whites. (If you have the patience and time for that, you must try this recipe!). I knew I needed to find a way to make perfectly fluffy pancakes, without the hassle. That’s how this recipe came about.
A fun way to serve pancakes if you have guests is to set out berries, chocolate chips, crumbled cooked bacon, butter, and syrup for a build-your-own pancake bar. Seeing as how my kids prefer eating chocolate at 7:30 in the morning, I take the easy way out and put a small dish of chocolate chips on their plates with a puddle of syrup. Either way, these pancakes taste great!
Perfect Pancakes
Ingredients
1 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon granulated white sugar
3 Tablespoons butter, melted
1 1/4 cups milk
1 egg
Instructions
Melt the butter in the microwave and let cool slightly. In the meantime, whisk the egg and milk. Slowly stream the melted butter into the egg/milk mixture, while constantly whisking. Add the flour, baking powder, sugar, and salt and stir with a fork until well combined and the big lumps are gone. Let the batter stand for 10 minutes.
Heat a non-stick skillet over medium low heat. Add 1/2 Tablespoon butter and melt in the pan, swirling to coat the bottom. Using a 1/4 cup measuring cup, pour batter into the pan to form a pancake. Cook until the top side is bubbly, then flip to cook through on the other side.
Serve with butter and syrup (or your favorite pancake toppings) fresh out of the pan!