The morning when your better half asks you american pancake instead of your ancestral french crepe…
about 3-4 servings
2 cups of all purpose flour / 2 tsp baking powder / 1/4 tsp of salt / 1 tbsp sugar (optional) / 2 eggs / 1.5 to 2 cups of milk / 2 tbsp melted butter
Topping: butter / very nice quantity of Canadian Maple sirup
Mix all the dry ingredients together; if you want it a little sweet, add the optional sugar. Beat the eggs into 1.5 cup of milk, stir the 2 tbsp melted butter. Gently stir this mixture into the dry ingredients; mixing only enough to moisten flour. Don’t worry about few lumps. The batter should be thick but if you think it too thick add a little more milk.
Warm up a skillet to medium heat. When the skillet gets hotter, I personally reduce the heat. Melt some butter in the skillet to make sure the pancakes won’t stick. I use a 1/4 cup measuring cup to measure out the same amount of batter for each pancake.
This is the tip you will make the pancakes perfect: when the pancakes bubble, it is time to flip them. You will get the nice golden colour you are looking for.
Serve with a little of butter and a ton a maple sirup !!