Pancakes

Fluffy weekend pancakes. Double the batch and freeze extras for weekday breakfasts.

Sample

Makes 12 pancakes

Scale

Mix the batter.

  • Flour (all-purpose), 190 g
  • Sugar (white), 2 tbsp
  • Baking powder, 2 tsp
  • Salt, ½ tsp
  • Milk, 240 g
  • Eggs, 1–2
  • Butter, 2 tbsp Melted.

Whisk dry ingredients together. In a separate bowl, whisk milk, egg, and melted butter. Pour wet into dry and stir until just combined — lumps are fine.

Cook the pancakes.

  • Butter

Heat a pan or griddle over medium heat. Add a small pat of butter. Pour about 60 g of batter per pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook 1 minute more.

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