PANCAKES

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)

• 2 tablespoons sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup milk

• 2 tablespoons unsalted butter, melted, or vegetable oil

• 1 large egg

• 1 tablespoon vegetable oil

Directions

1. Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

2. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

3. In a medium bowl, whisk together milk, butter (or oil), and egg.

4. Add dry ingredients to milk mixture; whisk until just moistened. (Do not overmix; a few small lumps are fine.)

5. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

6. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

7. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.

8. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

9. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

10. Enjoy!