Pefect Pancakes

1 1/4 cup flour
2 tbsp sugar
1/2 tsp salt
2 tsp. baking powder
1 beaten egg
1 cup of milk
1 tbsp canola oil
Some extra milk for thinning.

Stir the dry ingredients together.
Combine the wet ingredients.
Mix the wet ingredients into the dry ingredients. It is very important that the mixure does not get too smooth! There should be small lumps in the batter. Overmixed pancake batter make heavy, dense pancakes.
Carefully add additional milk while stirring gently until you get the batter to a thickness you like. I usually add just under a 1/4 cup or so…
Cook, about 1/4 – 1/2 cup at a time, in a medium-hot pan.

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