Basic Pancake Batter

Recipe By: TASTE with David Rosengarten

1 1/2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 egg
1 cup milk - (about)
3 tablespoon butter, melted, cooled, plus
extra for cooking
Softened butter, for serving
Maple syrup, room temperature,
for serving

Heat a griddle or skillet until hot.
Sift together flour, salt and baking powder. Whisk together egg,
milk and butter. Add egg mixture to the flour and stir just to
moisten -- the batter will be lumpy, do not overmix. If too dry, add
a few more spoonfuls of milk.
Lower heat to medium-high and lightly brush griddle with butter.
Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook
until edges are dry and little bubbles appear on the surface, about 2
minutes. Flip pancakes and cook second side just until lightly
browned. Transfer pancakes as they are made to warm plates and serve
immediately, with butter and syrup.

This recipe yields 3 to 4 servings.



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