One and a half cups all-purpose flour. Three 1/2 tablespoons baking powder One teaspoon of salinity
One spoonful of sugar One and one-fourth cup milk one huge egg Melt three tablespoons unsalted butter.
Combine in a mixing dish the flour, baking powder, salt, and sugar. To fairly disperse the dry components, stir thoroughly.
Whisk the milk, egg, and melted butter together in another basin.
Add the wet components to the dry ones gradually, swirling just lightly. Take care not to overmix; a few lumps are normal. Pancakes mixed too much may become dense rather than airy.
Over medium heat, warm a griddle or nonstick skillet. Drizzle it just lightly with cooking spray or butter.
For every pancake, top the hot surface with roughly one-fourth cup of batter. Cook the pancakes for two to three minutes until bubbles develop on the top and the edges seem firm.
Carefully flip the pancakes; cook on the second side for another 1 to 2 minutes until golden brown.
Present hot topped with butter, syrup, fresh fruit, or whipped cream.