Recipe courtesy of David Rosengarten

Basic Pancake Batter

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 3 to 4 servings
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Ingredients

1 1/2 cups flour

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1 egg

About 1 cup milk

3 tablespoons butter, melted and cooled, plus extra for cooking

Softened butter, for serving

Maple syrup, room temperature, for serving

Directions

  1. Heat a griddle or skillet until hot. Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.;

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