Light and fluffy, crisp at the edges, a real breakfast treat. I have a hard time containing myself.
Makes about a dozen pancakes, 3 per pan.
2 C flour
1/2 C sugar
1 tsp salt
2 tsp baking powder2 eggs
2 C milk
Heat an 8-10" skillet to medium-high heat.
Mix the dry ingredients.
Beat the egg and combine with the milk. Make a well in the dry ingredients and pour the wet mixture into the well, beating the mixture with 25 deliberate strokes, sweeping as much of the bottom of the mixing bowl with each stroke.
Pour 2-3 tbsp of oil into the pan.
The heat is the most important part of this recipe. Test the heat: pour a droplet of pancake batter into the pan: it should sizzle when it hits the pan, but it shouldn't burn.
Pour three pancakes into the pan. They should start to bubble on the surface after a few minutes. Turn the pancakes over when the bubbles have formed over the whole surface.
