Light and fluffy pancakes are a recipe that everyone needs to have in their pocket.
Servings: 184-inch pancakes
2tbspbuttermelted and cooled
Whisk together the flour, baking powder, sugar, and salt. Set aside. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.
FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zipclose bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we'll have plenty in the freezer for easy breakfasts.