Makes 4 to 6 pancakes (depending on how large you make them)
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp sugar
- Butter, for frying
I like my pancakes savoury, mostly. When I make the batch I usually eat a savoury one followed by a sweet one. But you do you.
- Maple syrup and butter
- Berry compote
- Butter and caviar
- Cream cheese, tomatoes and freshly ground black pepper
- Cream cheese (or plain yogurt) and jalapenos
- Plain green yogurt and honey
Mix flour, baking powder, salt and sugar in one bowl.
Whisk the egg with milk in another bowl.
Slowly and constantly whisking, add the flour mix to the milk mix. Mix until the batter is uniform and elastic. You may add more milk to thin it out or more flour to thicken it. Experiment and see what consistency you like.
Heat a pan on medium-high heat. Melt a teaspoon blob of butter, wait until it melts and almost starts to bubble.
Add a ladle full of batter (or less if you want smaller, thicker pancakes), spread it on the pan.
Cook until the opposite side is no longer runny, flip it over and cook for another 1 min.
Place on a plate and cover until the whole batch is done.