- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, slightly beaten
- 2 tablespoons melted butter
- milk, just enough to make pourable batter
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The trick was to add only enough milk until it reached a pudding consistency. When I was little my mother made pancake batter that was very runny, but for these I added only enough so that if I scraped all the batter to the middle of the bowl it oozed very slowly toward the edges. Then I let it sit for 15-20 minutes to rest before I cooked the pancakes. They came out very crispy on the outside and fluffy on the inside... I've never had a better pancake, even at a restaurant. I also added 1/4 tsp of vanilla extract for flavor. We didn't even need syrup! It was a perfect amount for two people.
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