World’s Best (and easiest) From-Scratch Pancakes

I’m a huge fan of pancakes and waffles. I’ll eat them any time of the day. I grew up on the box mix ‘Bisquick’ and weekends of fluffy stacks of ‘Krusteaz’ at grandma’s house. I set out to find a truly delicious recipe that didn’t have all the extra fillers and stabilizers of the off-the-shelf mixes and was also easy to make.

In his book Outliers, Malcolm Gladwell says that it takes about 10,000 hours of practice to achieve mastery in a particular field. Having consumed thousands of pancakes in my lifetime I feel that I can easily speak to what makes a great flapjack. Without further ado…

World’s Best (and easiest) From-Scratch Pancakes

Cuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Ingredients

• 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

• 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.
• Top with toasted pecans, brie, rum sauce, fresh fruit, maple syrup, or homemade vanilla syrup.