Prep: 5 min
Cook: 15 min
Servings: 8 pancakes
1 1/4 c. Self-rising Flour
1 c. whole milk (2% will work, but don't use 1% or skim)
3 Tbsp sugar
Pinch of salt
Whisk together in a bowl. Get the griddle or nonstick pan hot. Dip out 1/4 cup of batter per pancake. When surface is very bubbly and edges are formed, flip gently and brown the other side. Be careful not to get the pan too hot or you will burn the outside before the middle is done.
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