Jon Has Informed Me…
that I have cracked the code on pancakes. You be the judge. 🙂

P-Annie-cakes
1 large egg
2 T. butter, melted
whole milk
1 cup all-purpose flour
1 T. baking powder
1 T. sugar
1/2 t. salt

Whisk egg in a medium bowl. Melt the butter — in a 1 cup measuring cup — in the microwave. After it has melted, pour in the milk on top of the butter to make one cup, together. Add the butter/milk mixture to the egg and whisk to combine. Put the flour, baking powder, sugar and salt right on top of the egg/milk/butter mixture. (I just put in the flour first followed by the other dry ingredients and whisk it all together once I’ve measured everything into the bowl.) Don’t over-whisk this final mixture. The batter will not be totally smooth and that is just as it should be. Now, put the batter aside for 10-15 minutes to rest. Heat a non-stick skillet or griddle to pancake temperature. Ladle the pancake batter in 1/4 cup amounts onto the griddle. Flip after you see small bubbles breaking through in the center of the pancake. Cook the other side to desired doneness. Makes about 12.

These are great with the usual butter and maple syrup — or try them with a fresh raspberry sauce or blueberry syrup. Yum. Next I’ll be trying buttermilk pancakes. I’ll let you know how they turn out.