FN0109131 PANCAKE 02.tif
Photograph by: Levi Brown
Whisk 1 one/2 cups flour, 3 tablespoons sugar, 1 1/two teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a medium bowl.
Whisk 1 cup plus 2 tablespoons milk, 4 tablespoons melted butter and 1 egg in a separate bowl fold into the flour mixture right up until just combined (it truly is Ok if there are some lumps).
Brush a large nonstick skillet or griddle with butter and heat over medium-minimal heat. Add cupfuls of batter and cook until finally bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about two much more minutes. (Tends to make six to 8 pancakes.)
We seared, flipped and scrambled to discover our preferred nonstick pans.
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