How to make pancakes?

For a basic batch, whisk 1 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 tablespoon sugar, and 1/4 teaspoon salt in a large bowl. In another bowl, whisk 1 1/4 cups milk, 1 egg, and 3 tablespoons melted butter. Let the butter cool slightly first so it does not scramble the egg.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula. Stop when the flour is just moistened. A lumpy batter is good; a perfectly smooth batter usually means you overmixed it, which develops gluten and makes pancakes tougher.

Heat a nonstick pan or griddle over medium heat and add a small pat of butter. Pour about 1/4 cup of batter per pancake. Cook until bubbles appear on top and the edges look set, usually 2 to 3 minutes. Flip once and cook another 1 to 2 minutes.

If the outside browns before the center sets, lower the heat. If the pancakes look pale and dry, raise it slightly. For buttermilk pancakes, swap buttermilk for milk and add 1/2 teaspoon baking soda. Fold blueberries or chocolate chips in after mixing so you do not crush them into the batter.