Ingredients
- 1.5 cups of flour
- 3.5 teaspoons of baking powder
- 1 teaspoon of salt
- 1 tablespoon of white sugar
- 1.25 cups of milk
- 1 egg
- 3 tablespoons of melted butter
- A little butter or neutral oil for the pan (not in the original notebook, his 3 tablespoons of melted butter all go into the batter, leaving nothing to grease the pan; without it the first pancake sticks)
Equipment. Frying pan or griddle
Method
- Whisk the flour, baking powder, salt and sugar in a large bowl
- Make a well in the middle
- Whisk the milk, egg and melted butter together in a second bowl
- Pour the wet mix into the well and stir just until the streaks of flour disappear
- Leave the batter to rest for 5 minutes
- Heat a pan over medium for about 2 minutes
- Grease the pan lightly and wipe most of it off
- Pour about 1/4 cup of batter per pancake
- Cook until bubbles form and pop on the surface, 1 to 2 minutes
- Flip and cook until golden, 1 to 2 minutes
- Re-grease the pan every two or three pancakes
Is 3.5 teaspoons of baking powder a mistake?
No. It is roughly double the usual amount for a cup and a half of flour, and it is deliberate. The extra lift is what makes these pancakes tall.
Is a teaspoon of salt too much?
A teaspoon of table salt to a cup and a half of flour tastes strong to a lot of people. Half a teaspoon is the safe amount if you have not made these before.
How do you get them light?
Stop stirring while the batter is still lumpy. Lumps cook out, but a smooth, beaten batter goes rubbery.
Rest the batter for five minutes before the first pancake. It lets the flour hydrate and the baking powder start working.
Flip when the bubbles on the surface are bursting and staying open. Grease the pan again every couple of pancakes.