Ingredients
- 50 g (4 tbs) butter
- 425 g (1 3/4 cups) milk
- 2 (115 g) eggs
- 250 g (2 cups) all-purpose flour
- 50 g (4 tbs) sugar
- 4 tsp baking powder
- 1/2 tsp salt
Steps
- Melt the butter and set aside to cool.
- Whisk together the milk and eggs, then stream in the melted butter while still whisking until incorporated.
- Sift together the dry ingredients.
- Add the liquid ingredients and mix with a spoon just until evenly moistened. A few lumps will remain.
- Heat a griddle over medium-high heat until drops of water sprinkled on the surface dance around (425 °F).
- Lightly grease the griddle with butter, then pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface, then carefully turn over with a spatula and cook until set. Repeat until all pancakes have been made.
Variation: Blueberry pancakes
Steps
- Add 1 cup blueberries blueberries to the batter. Frozen are fine and usually far cheaper. Do not defrost, but make sure they are all separated.
Variation: Raspberry pancakes
Steps
- Use half whole wheat flour and half white flour. Use honey in place of sugar. Add 1 cup raspberries to the batter. Mix frozen raspberries with the flour before adding the liquids; add fresh raspberries after mixing in the liquid.