I made these pancakes for brunch one lazy Monday. The girls are in their last few days of Summer break and we are just enjoying every minute of their time home.
I used the recipe from NYTimes and found this to be the best so far from all I have tried.
In a bowl, place 2 cups all purpose flour, 2 tsp. baking powder, 1/4 tsp. salt, 1 Tbsp. sugar (entirely optional). Whisk all dry ingredients together until combined. Then beat two eggs and add this to 1 1/2 to 2 cups milk. Melt 2 Tbsp butter and let cool before adding to your wet ingredients. I substituted 2 Tbsp. vegetable oil for the butter. Add your wet ingredients to the dry and mix until just combined. Don’t over beat, it’s ok to have lumps.
Heat a non-stick pan and add butter or any neutral oil. Ladle about 1/4 cup of the batter or depending on how big you want your pancake to be. Wait until bubbles begin to form on top before flipping. Cook until brown on both side and has risen a bit.
Serve warm with berries and syrup.