Categories: Breakfast, Pancakes
Ingredients
- 3 large eggs, at room temperature
- 3 tablespoons sugar
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup milk, more as needed,at room temperature
- 3 tablespoons unsalted butter, melted
Directions
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In a mixing bowl, add the eggs and sugar; beat on high speed for about 5 minutes or until light and fluffy.
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Sift the flour, baking powder, and salt into another bowl.
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Stir 1 cup of milk and the melted butter gently into the egg mixture just until blended.
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Pour the liquid ingredients over the dry.
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Fold gently until the dry ingredients are moistened.
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If the batter seems too thick, add milk 1 tablespoon at a time.
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Do not over mix.
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Heat a non-stick skillet or griddle over medium heat until it is hot enough for a drop of water to sizzle.
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Brush skillet with a small amount of oil or spray with non-stick cooking spray.
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Pour 1/3 cup batter into the skillet; spread evenly.
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Lower heat to med-low.
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Cook until top side is covered with tiny bubbles and bottom side is golden.
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Flip pancake and cook until lightly browned.
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Keep pancakes warm while cooking the rest of the batter.
- Serve with syrup of your choice.