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1
Sift flour before measuring.
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2
Into a medium sized bowl, resift flour with the salt, sugar and baking powder.
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3
In a small bowl, add egg and beat.
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4
Add butter and milk to egg mixture and combine thoroughly.
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5
Form the flour mixture into a well.
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6
Pour milk/egg mixture into the well and with a wooden spoon gently combine, being careful not to over mix, making sure that it's at the right consistency.
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7
Let the pancake batter sit for a few minutes or more.
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8
I've made these ahead of running an errand and have placed the batter into the refrigerator.
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9
I find that if it sits a bit, it develops a better rise.
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10
Pour the pancake batter onto a medium/hot skillet that has been buttered.
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11
Once the edges firm up and the tops bubble slightly will indicate that it's time to flip them over.
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12
Cook on other side until golden and cooked through.
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13
Serve with maple syrup or other syrup of your choice.
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14
NOTE: the amount of milk used depends on the humidity in the air.
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15
More humidity - less milk.
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16
Dry environment - more milk.
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17
The amount of liquid used makes a difference if you sift or not sift the flour.
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18
Not sifting results in more flour than indicated.
