1 c. All-purpose flour

2 tbsp. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1 1/4 c. milk or buttermilk

3 tbsp. butter, melted

1 large egg

Vegetable oil for brushing pan

Directions

In large bowl, whisk flour, sugar, baking powder, and salt. Add milk, butter and, egg; lightly whisk together until flour is moistened.

Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil.

In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading it into 3 1/2 inches each.

Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden.

Transfer to platter or keep warm on a cookie sheet in 225°F oven.

Repeat with remaining batter, brushing griddle with more oil if necessary.

Tip: for thinner pancakes, add a little more milk to the batter.

When do we add a little more milk to make the pancakes thinner?​

1 c. All-purpose flour