Makes 4 servings • Electric griddle or large cast-iron griddle or skillet
11/4 cups all-purpose flour, sifted
21/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1 large egg
11/4 cups milk
3 tablespoon butter or other fat, melted, or vegetable oil, plus more for the griddle (optional)
Oil or nonstick cooking spray, for the griddle (optional)
Softened butter, for serving
1. In a large bowl, sift together the flour, baking powder, sugar, and salt. In a separate bowl, stir together the egg, milk, and melted butter. Combine the wet and dry ingredients (batter will be lumpy).
2. Set an electric griddle to 350°F or heat a cast-iron griddle or skillet on medium heat. Lightly grease the griddle with your choice of fat. The griddle will be hot enough for cooking when water drops dance on it.
3. With a large spoon, measuring cup, or ladle, pour batter on the griddle. (The size you make the pancakes can vary from silver-dollar-size to saucer-size. You decide.) Cook one side until the batter bubbles up, then flip or turn with a spatula. Cook 2 minutes more, until the bottom is golden.
4. Stack on a plate with butter between the pancakes.
A Note from Miss Kay
Pancakes are such a family favorite that our griddle goes with us on vacation. Korie’s son, Will, loves to “flip” our pancakes. I think we have another cook in the family! One of the cooks at church used my recipe and added mini chocolate chips. She said her family loved it! Great idea!