This is another one with actual measurements, but there’s still room to play around with the recipe. You’ll have enough batter for about a dozen pancakes – maybe fifteen if you like them little.
Start with either 1 or 1.5 cups flour – the former if you’re planning to add an extra dry ingredient or two, the latter if you’re going for straight-up plain pancakes.
Add 3.5 teaspoons baking powder, a scant half teaspoon salt, and a quarter cup sugar.
In this batch, I added both bran and quick oats – half a cup of each. Other additions I’ve tried successfully include almond flour and cornmeal.
Now add an egg, three tablespoons of canola oil or melted butter, and one and a quarter cups milk.
Mix it all up!
Now melt a generous pat of butter in a frying pan over medium-high heat:
And dollop out some pancakes – I just use a serving spoon, but about a quarter cup per pancake is about right if you care to be more precise. I can fit three in my large frying pan.
While they’re frying on that side, add whatever you’d like: slices of apples or bananas or strawberries or peaches, blueberries (frozen are fine!), or what I’ve used – chocolate chips.
Nudge the edges of the pancakes as they cook with a spatula. When they seem to be holding together pretty well, flip them over – starting with the one you dollopped on first.
You can always flip them back over again later if the first side isn’t as done as you’d like. Determine whether they’re cooked through by pressing down on the top of a pancake with your spatula – they’ll smoosh and let a little uncooked batter out through small holes in the cake if they have more cooking to do. When they’re done on each side and in the middle, scoop them up and serve them with syrup, compote, or extra butter!