Sunday Morning Pancakes
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 tbsp melted unsalted butter
- 1 large egg
Step 1: Mix together dry ingredients
- Mix together flour, sugar, baking powder, and salt in a medium or large bowl. Set aside.
Step 2: Mix together wet ingredients
- In a separate bowl, whisk together milk, butter and egg. Pro tip: Have your milk out at room temperature to prevent butter from hardening.
Step 3: Combine wet & dry ingredients
- Combine milk mixture with dry ingredients just to moisten. The key to keeping your pancakes light & fluffy is to not overmix them. A few small lumps are fine.
- Let your pancake mixture sit for a few minutes to allow them to rise for extra fluffiness.
Step 4: Cook your pancakes
- Heat your oven to 200 degrees Fahrenheit and prepare a large baking sheet with parchment paper. You can keep your cooked pancakes in the oven to keep them nice & warm before serving.
- Heat a large nonstick pan over medium. Coat the pan lightly with oil or butter. Personally, I love using butter, even if it burns a little. The taste is oh-so-decadent.
- Spoon 2 to 3 tablespoons of batter onto pan, using the back of the spoon to spread batter into a round. Depending on the size of your pan, you should be able to fit about 2 to 3 pancakes at once.
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
- Transfer to a baking sheet, cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. You'll have 12 small pancakes or 6 large ones. Serve warm, with desired toppings.
- Classic: 100% Maple syrup
- Maple Cream: Combine 1/2 cup of maple syrup and 1/2 cup 35% cream in a small saucepan & bring to a boil to combine.
- Blueberry: Add 1/2 cup blueberries to your dry mixture, or simply sprinkle on top after cooking.