Fluffy Pancakes

Once you’ve made pancakes from scratch, the boxed mix starts to feel pointless, since you almost certainly have everything you need already. The batter takes about two minutes to stir together, and the payoff is tall, fluffy pancakes that actually taste of something.

The golden rule is to barely mix the batter. Overworking it develops gluten and gives you flat, chewy pancakes, so stop stirring the moment the flour disappears.

Ingredients

• 1.5 cups all-purpose flour
• 1.25 cups milk
• 1 egg
• 3.5 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar (optional)
• 2 tbsp melted butter (optional)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk the milk and egg (and melted butter, if using).
3. Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine.
4. Let the batter rest for 5 minutes while you heat a lightly greased pan or griddle over medium heat.
5. Pour about 1/4 cup of batter per pancake into the pan.
6. Cook until bubbles form across the surface and the edges look set, then flip.
7. Cook the second side for 1–2 minutes, until golden, and serve warm.

Equipment

• Mixing bowls
• Griddle or non-stick skillet