Breakfast Pancakes

Tags: breakfast - vegetarian
Active Time: 20 minutes
Passive Time: N/A
Serves: 2-3

Best fluffy pancakes

• All-purpose flour: 125g (1 cup)
• Baking powder: 2 tsp
• White sugar: 2 tbsp
• Salt: 1/2 tsp
  
  
• Eggs: 1 large
• Whole milk: 207 ml
  
  
• Unsalted butter: 2 tbsp, melted
  
  
• Oil/pam: for cooking

• You can add chocolate chips, bananas, blueberries, etc but sprinle them on top of pancake after it's been poured into the skillet instead of adding them to the batter. This helps to distribute them more evenly and prevent burning
• Don't overmix the batter - you really don't need to mix it that much. This helps make the pancakes fluffy

1. Combine flour, baking powder, sugar, and salt. Mix thoroughly
2. Beat egg and milk together. Whisk into melted butter
3. Pour wet mixture into dry and stir until just enough to moisten the dry mixture. It should look a little lumpy
4. Make pancakes. Nonstick pan over medium heat with some pam is probably a good approach. Flip when top surface bubbles and bottom is golden brown. Clean skillet after each pancake.