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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar, optional
- 2 eggs
- 1 1/2 to 2 cups milk
- 2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Method
- Heat a griddle or large skillet over medium-low heat.
- In a bowl, mix together dry ingredients.
- Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it.
- Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps.
- If batter seems thick, add a little more milk.
- Place a teaspoon or 2 of butter or oil on griddle or skillet.
- When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like.
- Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches.
- Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Cook until second side is lightly browned.
- Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
