This wonderful and easy pancake recipe was given to me by one of my most generous friends, Carolyn Ricks. She and her husband Larry had my whole family over for brunch one Sunday, and we couldn’t have enough of this delicious treat. She prepared this recipe as pancakes and also on the waffle iron. They were both equally great.
Her secret – and now ours as well – is to, after you mix everything, let it sit for about 10 minutes before you use it. This way the batter will be light and fluffy. This pancake recipe is so good that I usually have to double it, but it is so easy to make that I don’t mind.
- 1 cup (230 g) all purpose flour
- 1 cup (240 ml) milk
- ½ tsp (2.5 g) salt
- 3 tsp (15 g) baking powder
- 2 Tbsp (30 ml) oil
- 1 egg
- Mix all ingredients together in a bowl
- Let batter sit for about 10 minutes
- Ladle the batter on a hot griddle (350 F - 185 C)) or skillet greased with a little bit of butter
- Flip pancake when batter starts to bubble, but before the underside is too brown
- Cook until remaining side is also golden
- Repeat until all the batter is used
- Serve immediately with syrup or whipping cream and fresh fruit