Dry:

  • 1 1/2 C all-purpose flour
  • 3 1/2 t baking powder
  • 1 t salt
  • 1 T sugar

Wet:

  • 1 1/4 C milk
  • 1 egg
  • 3 T butter, melted

Optional:

  • 1 C fresh or frozen fruit (blueberries, strawberries, cherries) chopped into 1/4" pieces

Yield: about 8

  1. Sift together dry ingredients in a large bowl until well blended
  2. Form a depression in the center of the dry ingredients; pour in wet ingredients
  3. Mix until smooth
  4. Stir in fruit, if desired
  5. Heat lightly greased griddle or frying pan over medium to medium-high heat
  6. Pour or scoop batter onto frying surface; about 1/4 C per pancake
  7. Cook until edges are dry and top is bubbly
  8. Flip and cook until underside is browned
  9. Serve with butter, syrups, or preserves
  10. Enjoy