A universal pancake recipe that’s easy to remember since everything’s in ones. Helpful for children or hungover adults. Courtesy of Carol Maxwell. Makes about 10 5-inch pancakes.
1 c all-purpose flour
1 T sugar
1 t baking powder
1 generous pinch salt
1 c milk, buttermilk or combination
1 egg, beaten
1 T (or more) melted butter or unflavored oil (not olive oil)
Method: Thoroughly mix flour, sugar, salt and baking powder in a large bowl. Beat egg in a second bowl and add milk, then the melted butter. Make a well in the center of the dry ingredients then pour in the liquid ingredients; stir until they are well blended but still a bit lumpy. Cook in a preheated saute pan or skillet, adding a bit of oil if needed.