Step-by-Step Instructions

1. Prepare Dry Ingredients

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt
• This ensures even distribution of the leavening agents

1. Mix Wet Ingredients

• In a separate bowl, whisk the milk, egg, and melted butter until well combined
• Make sure the melted butter has cooled slightly to prevent cooking the egg

1. Combine Mixtures

• Pour the wet ingredients into the dry ingredients
• Gently stir until just combined
• Don’t overmix! Small lumps are perfectly fine and lead to fluffier pancakes

1. Cook to Perfection

• Heat a non-stick skillet or griddle over medium heat
• Optional: Lightly grease with butter or cooking spray
• Pour about 1/4 cup batter for each pancake
• Cook until bubbles form on the surface (about 2-3 minutes)
• Flip and cook until golden brown (about 1-2 minutes)

Pro Tips

• Let the batter rest for 5 minutes before cooking for even fluffier pancakes
• Keep pancakes warm in a 200°F oven while making the entire batch
• Test the pan temperature with a small drop of batter – it should sizzle gently
• Don’t press down on the pancakes while cooking – this deflates them!

Storage and Reheating

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days
• Freeze pancakes for up to 2 months by placing wax paper between each one
• Reheat in the toaster or microwave until warm

Variations

• Blueberry: Fold in 1 cup fresh blueberries to the batter
• Chocolate Chip: Add 1/2 cup chocolate chips
• Banana: Mix in 1 mashed ripe banana
• Whole Wheat: Replace half the all-purpose flour with whole wheat flour

Nutritional Information

(per serving, recipe makes 8 pancakes)

• Calories: 120
• Protein: 3g
• Carbohydrates: 16g
• Fat: 5g
• Fiber: 0.5g

Enjoy these classic pancakes as part of your weekend breakfast tradition or whenever you’re craving a comforting breakfast treat!

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