1 ¼ cup flour
1 tablespoons baking powder
2 tablespoons sugar
¼ tsp salt
1 egg
1 cup milk
2 tablespoons vegetable oil
Blend dry ingredients. Beat in wet ingredients until batter is smooth. Use about ¼ cup batter for pancakes (size can be adjusted to preference. Pour batter hot griddle, over medium heat. I use a cookie scoop to measure the batter out. It helps keep the size even. Cook on the first side till bubbles appear and begin to pop on the uncooked surface. Flip pancake and cook till second side is nicely browned.
I almost always double this batch to feed the family and a have a few leftover for snacking.
It is easy to prep this ahead. I mix the dry ingredients in a zip top bag and with a permanent marker write the liquid ingredients on the bag. I do a bunch of these and keep it on hand for quick pancakes.
If you want to add things to your pancakes, we have found that stirring chocolate chips ( or blueberries or whatever) into the batter helps to distribute the ingredient more evenly and keeps it from burning on the griddle.
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