New York Times Cookbook Pancakes

By bunny_cupcake

The first pancakes I ever tried to make, I made using the recipe in my mother's New York Times cookbook. I don't have a source link for these, but they're some of the best pancakes I've ever had.

Ingredients

• 2 cups Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1 tbsp Sugar
• 2 Eggs
• 1 1/2 - 2 cups Milk
• 2 tbsp melted butter

Preparation

Step 1

In a medium bowl, blend flour, baking powder, and salt.

In a separate small bowl, whisk sugar, eggs and 1 1/2 cups milk.

Blend wet and dry ingredients, thinning batter with additional milk if needed. Blend melted butter into batter.

Heat a nonstick pan to medium high, or a griddle to 375 f. Measure 1/4 cup of batter for each pancake, and cook at least 1/2 inch apart. Flip pancakes when bubbles begin to form on the raw side of the pancake. This will take 45 seconds to 1 minute per side.

Serve with butter, syrup, jam, powdered sugar, or whatever you dig on your pancakes!