Tools

• Mixing bowl
• Whisk
• Measuring cups
• Measuring spoons
• Skillet or griddle
• Spatula
• Ladle or 1/4-cup measure

Materials

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• Butter or oil for the pan
• Optional toppings such as syrup, fruit, or butter

Safety

• Wash hands before cooking and use clean bowls and utensils.
• Check ingredient labels for allergens such as milk, eggs, or wheat.
• Use care around the hot skillet or griddle to avoid burns.
• Do not leave the stove unattended while cooking.
• Cook pancakes until the centers are set and no wet batter remains.

Steps

1. Step 1: Gather ingredients and tools

   • Set out all ingredients and tools before you start.
   • Lightly grease the skillet or griddle and place it on the stove, but do not heat it yet.

   Check: You have measured ingredients ready or easy to reach. · Your pan, spatula, and mixing tools are clean and available.

2. Step 2: Mix the dry ingredients

   • In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
   • Break up any lumps so the dry mixture is even.

   Check: The dry ingredients look evenly combined. · There are no large lumps of baking powder or flour.

3. Step 3: Mix the wet ingredients

   • In the same bowl or a separate bowl, add the milk, egg, and melted butter or oil.
   • Whisk until the egg is fully mixed in.

   Check: The wet mixture looks smooth and uniform. · The melted butter is mixed in and not sitting separately.

4. Step 4: Make the batter

   • Pour the wet ingredients into the dry ingredients.
   • Stir gently just until combined. A few small lumps are fine.
   • Let the batter rest for 3 to 5 minutes while the pan heats.

   Check: The batter is pourable, not dry or overly thick. · You did not overmix; small lumps are still present.

5. Step 5: Heat the pan

   • Turn the stove to medium heat.
   • Heat the lightly greased pan for a few minutes.
   • Test the surface with a tiny drop of batter; it should sizzle gently.

   Check: The pan is hot enough for batter to sizzle lightly. · The pan is not smoking or excessively hot.

6. Step 6: Cook the first side

   • Pour about 1/4 cup of batter per pancake onto the pan.
   • Leave space between pancakes so they do not touch.
   • Cook until bubbles form on top and the edges begin to look set.

   Check: The tops show bubbles and the edges look less wet. · The bottoms are golden, not dark brown.

7. Step 7: Flip and finish cooking

   • Slide the spatula fully under each pancake and flip once.
   • Cook the second side until golden and the center is set.
   • Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the pan lightly as needed.

   Check: Both sides are golden brown. · The center is cooked through with no wet batter.

8. Step 8: Serve

   • Serve the pancakes warm.
   • Add toppings such as butter, syrup, or fruit if desired.

   Check: The pancakes are warm and fully cooked. · Toppings are added according to preference.