Good Old Fashioned Pancakes Food

OLD-FASHIONED PANCAKES

Ingredients:

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 3 tablespoons butter, melted
• 1 egg
• 1 ¼ cups milk
• cooking spray

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

GOOD OLD FASHIONED PANCAKES

Ingredients:

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons butter, melted

Steps:

• 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.
• Heat a lightly oiled 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.

OLD-FASHIONED PANCAKES

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 2 3/4 teaspoons baking powder
• 1 large egg, lightly beaten
• 1 1/4 cups milk
• 3 tablespoons unsalted butter, melted, plus more for serving
• Vegetable oil, for the griddle
• Pure maple syrup, warmed, for serving

Steps:

• Place a heat-proof platter into a warm oven (at 200 degrees).
• In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
• Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
• As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.