Basic Pancake Batter Recipe

• 1 1/2 c. flour
• 1/2 tsp salt
• 2 1/2 tsp baking pwdr
• 1 x egg
• 1 c. lowfat milk - (about)
• 3 Tbsp. butter melted, cooled, plus extra for cooking Softened butter for serving Maple syrup room temperature, for serving

1. Heat a griddle or possibly skillet till warm.
2. Sift together flour, salt and baking pwdr.
3. Whisk together egg, lowfat milk and butter.
4. Add in egg mix to the flour and stir just to moisten - the batter will be lumpy, don't overmix.
5. If too dry, add in a few more spoonfuls of lowfat milk.
6. Lower heat to medium-high and lightly brush griddle with butter.
7. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds.
8. Cook till edges are dry and little bubbles appear on the surface, about 2 min.
9. Flip pancakes and cook second side just till lightly browned.
10. Transfer pancakes as they are made to hot plates and serve immediately, with butter and syrup.
11. This recipe yields 3 to 4 servings.

flour, salt, baking pwdr, egg, milk, butter

Taken from cookeatshare.com/recipes/basic-pancake-batter-79631 (may not work)