Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a medium bowl, whisk the eggs and milk until evenly combined.
- Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
- Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter.
- Ladle or drop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.
- Flip and cook until the other side is golden brown. Watch carefully after 30 seconds. Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
Nutrition
Notes
You can freeze these pancakes for up to 3 months. After they cool completely, place parchment or wax paper between each pancake before stacking. Wrap the stack tightly in aluminum foil or place it inside a heavy-duty freezer bag. To reheat, place the pancakes in a single layer on a baking sheet, cover with foil, and bake in a 375°F oven for about 8 to 10 minutes, or until hot.