Ingredients:

• All-Purpose Flour: 1 cup
• Baking Powder: 2 teaspoons
• Sugar: 2 tablespoons
• Salt: ½ teaspoon
• Egg: 1 large
• Milk: 1 cup
• Melted Butter or Oil: 2 tablespoons

Equipment:

• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Frying pan or griddle
• Spatula

Instructions:

1. Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, sugar, and salt.
2. Mix Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter (or oil).
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t worry about a few lumps; overmixing can make the pancakes tough.
4. Heat the Pan: Heat a frying pan or griddle over medium heat. You can test if it’s hot enough by sprinkling a few drops of water on the pan; if they sizzle and evaporate quickly, it’s ready.
5. Pour Batter: Pour or scoop the batter onto the hot pan, using approximately ¼ cup for each pancake.
6. Cook: Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.
7. Serve: Serve warm with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Tips:

• Don’t Overmix: Mix the batter just until combined, even if there are a few lumps. Overmixing develops the gluten in the flour, making the pancakes tough.
• Adjust Heat: If the pancakes are browning too quickly, lower the heat. If they seem to be taking too long, raise the heat slightly.
• Greasing the Pan: You may need to grease the pan lightly with butter or oil between batches to prevent sticking.
• Batter Consistency: If the batter seems too thick, you can add a little more milk, a tablespoon at a time.