Never-fail Pancakes

adapted from Betty Crocker

Ingredients:

• 1 egg, lightly beaten*
• 1 1/4 cup whole milk
• 1 1/4 cups all-purpose flour
• 1 tsp sugar
• 2 tbsp butter, melted, plus more at room temperature for cooking
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• Optional: 1 cup fresh berries**
• Warm syrup to serve
  

Directions:

Sift together dry ingredients and set aside.

In an electric mixer fitted with a rotary beater, add egg, making sure it’s well beaten. Alternately add dry and wet ingredients until well combined, being careful to avoid lumps. Pour into pitcher or large measuring cup (if you don’t have one, use a large spoon to add batter to skillet). Add berries if using.

Over a low-to-medium heat, warm skillet or griddle. Melt a couple tablespoons of butter to cover pan. Once skillet is fully warm (if using a cast-iron skillet, the handle should be warm to touch), pour batter in center, until desired size of cake is reached. Cook until you see small bubbles just starting to form, then flip. Cook until brown on both sides.

Serve with warm maple syrup (real maple syrup is recommended).

*for lighter cakes, separate yolk from white, and beat egg white until stiff. Fold in stiff egg white at the end.
**the smaller the berry, the easier it is to flip the cake. You may want to slice raspberries or blackberries in half before using.