1. Combine the dry ingredients in a mixing bowl. Add the milk and egg, and gently stir with a whisk or fork until thoroughly mixed but still a little lumpy.
2. Heat up a frying pan over medium-high heat (see the “Important tip” below). Add a tablespoon of butter and spread it around a bit. (If the pan is nonstick, you won’t need butter.) Pour or ladle the batter in the hot pan, using about 1/4 cup for each pancake.
3. Cook about 2 minutes or until bubbles form and begin to break on the surface of the pancakes and the bottoms are golden brown. Flip and cook another 30 seconds or until both sides are golden brown. Serve them hot, topped with your favorite syrup.
When making pancakes, the frying pan should be very hot but not too hot. To determine if the pan is the right temperature, drop some water on it. If the drops sputter and dance across the pan, it’s perfect. If the water instantly evaporates, the pan is too hot.
Make ’em Extra Special!
For pancakes and waffles that are extra delicious, check out the following variations:
Add 1/4 cup blueberries to the batter.
Add 2 tablespoons chopped nuts and 2 tablespoons chopped bananas to the batter.
Pecan or walnut.
Add 1/4 cup chopped nuts to the batter.
Add 1/4 cup chocolate chips to the batter.
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