- 6
- 5 mins
- 15 mins
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tablespoons butter, melted (optional)
Preparation
Step 1
In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a “volcano” well in the middle (as my son calls it) and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.
Heat a griddle or large pan over medium high heat (I set my griddle at 375degrees). Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.
Notes
Whole-wheat flour substitutions:
100% whole wheat – add an additional teaspoon of baking powder + 1 Tablespoon milk.
50% whole wheat – add ½ teaspoon baking powder.
1/4 cup ground flax – remove ¼ cup flour + ½ teaspoon baking powder.
Add 1 mashed banana – no changes.
Add up to 1 cup blueberries or nuts – no changes.