Classic Fluffy Pancakes

Instructions

1. 1

   In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.

2. 2

   In a second bowl, whisk the milk and egg until blended. Add the melted butter and mix again.

3. 3

   Pour the wet ingredients over the dry ingredients and stir with a spatula or whisk just until no large streaks of flour remain. A few lumps are fine; do not overmix.

4. 4

   Let the batter rest for 5 minutes so the flour hydrates and the baking powder starts working.

5. 5

   Heat a nonstick skillet or griddle over medium-low heat, about 325-350°F (160-175°C). Lightly grease with a little butter.

6. 6

   Pour about 1/4 cup batter per pancake onto the hot surface. Cook for 2 to 3 minutes, until bubbles appear on top and the edges look slightly set.

7. 7

   Flip each pancake and cook 1 to 2 minutes more, until golden and cooked through in the center. Lower the heat if they brown too quickly.

8. 8

   Repeat with the remaining batter, adding a little more butter to the pan as needed. Serve warm.

9. 9

   If desired, keep finished pancakes on a tray in a 200°F (95°C) oven for a few minutes while you cook the remaining batches, uncovered, to preserve their texture.