- 2 large eggs
- 1 1/4 cups whole milk
- 4 tablespoons melted butter
- 1/4 teaspoon salt
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
Prep Time: 10 mins | Ready In: 35 mins | Servings: 10
- Mix flour, baking powder, salt, and sugar: In a medium-size mixing bowl, whisk together all your dry ingredients.
- Mix milk, eggs, and melted butter: In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
- Combine the wet and dry: Add the wet ingredients to the dry ingredients. Gently stir them together until you stop seeing flour. Be careful not to over mix, that will make the batter tough. Leave a few lumps for tender pancakes.
- Preheat the pan: Place your pan over a medium-high flame and let the surface get hot. It’s hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
- Oil the pan: Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
- Prepare the sacrifice: It is one of the great unsolved mysteries of the universe that the first pancake is always a disaster. Accept it and move on to pancake number 2.
- For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
- Wait: Watch the pancakes carefully. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.
160 Calories | 7g Total Fat | 4g Saturated Fat | 60mg Cholesterol | 220mg Sodium | 80mg Potassium | 20g Carbohydrate | Less than 1g Dietary Fiber | 3g Sugars | 4g Protein
Recipe Source: Yummly/Food Republic