Prep time: Easy-medium
Source: Ray family recipe (I believe it's originally from the Betty Crocker cookbook)
This is another recipe I was shocked to not find on my blog! This is the classic pancake recipe I grew up loving, and it will always be one of my absolute favorites. The original recipe yield is only about 5-6 pancakes, so we typically will double it, depending on how many we're planning to feed.
1 cup flour*
1 T baking powder
1 T sugar
1/2 t salt
1 cup milk
Preheat griddle or skillet to about 350. In medium-sized bowl, beat egg until fluffy. Gently scoop flour into the bowl and add all other dry ingredients on top of them. Use your whisk or fork to gently sift the dry ingredients together a little bit (so that the baking powder is integrated into the flour and isn't clumpy). Add milk and mix all ingredients together until just combined. Cook each pancake 2-3 minutes per side, depending on your preferred level of doneness. Serve with maple syrup or fruit and fresh whipped cream. (For a delicious variation on these pancakes we like to make in the fall, try these!)
*Oddly enough, this is the one recipe in the world where I personally prefer white flour to wheat—it's something about the flavor and texture of the pancakes. However, they're also delicious with wheat flour.