Best Breakfast Pancakes

1. 1

   Combine the flour, baking powder, sugar and salt in a bowl and mix well.

2. 2

   Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.

3. 3

   Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.

4. 4

   Heat a griddle or nonstick pan over medium heat and coat it with spray on oil.

5. 5

   Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.

6. 6

   Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary.

7. 7

   Wipe the griddle totally clean with a paper towel between batches.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.