I love pancakes. Except whenever I make them, the presentation always leaves something to be desired. Somehow, I always end up with rather irregularly shaped ovals that brown unevenly. (See above) So then I drown them in butter and syrup, and all is good in the world again. I would, however, like to learn how to make the beautifully, golden brown, fluffy rounds you find at diners and restaurants.
But tomorrow is another day, and I still have leftover batter.
"Good Old-Fashioned Pancakes" (from allrecipes.com)
Serves 8
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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