As American as apple pie (and just as delicious), pancakes are a classic and popular treat, at any time of day. Pancakes are so great that in some regions, they're the last big meal before the long fast of Lent. And while there are several quick options in the frozen food aisle, nothing beats fluffy, hot pancakes fresh off the griddle.
Instructions
1. Sift flour, baking powder, salt, cinnamon and sugar into a large bowl. If you don't have a sifter, pour all dry ingredients into the bowl and mix them with a fork.
2. Make a well in the center of the dry mix, pour in the milk, egg and melted butter, and mix until the batter is smooth but slightly lumpy.
3. Lightly oil a griddle or frying pan and heat it to medium-high.
4. Pour or ladle approximately 1/4 cup batter onto the hot surface. A turkey baster also works fairly well.
5. Let the pancakes cook on one side until the edges become dry and the center bubbles. Then flip and brown the other side.
6. Serve the pancakes hot with butter and warm maple syrup.
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