Author Notes
A way to liven up a birthday breakfast or just your pancake breakfast. —Julia Lee Tambor
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Ingredients
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1 cup
all-purpose flour
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2 tablespoons
sugar
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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1 cup
milk
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1/4 cup
water
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2 tablespoons
unsalted butter, melted or vegetable oil
-
1
egg
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1 tablespoon
vegetable oil
Directions
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In a small bowl, whisk together the dry ingredients, flour, sugar, baking powder, and salt; set aside.
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In a large bowl, whisk together milk, water butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened. Don't worry if it's a little lumpy.
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Heat a large skillet over medium heat and moisten with oil; carefully rub skillet with oiled paper towel.
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Using a ladle, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round.
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Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
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Transfer to a baking sheet or platter; cover loosely with aluminum foil to keep warm. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.)
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Serve warm, with desired toppings.
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