Perfect Pancakes

I had to get a recipe that was going to be successful then I was teaching my 6th and 7th graders; here is what I've got! They are hard to mess up and are that great combination of fluffy, sweet and chewy. Top them with your favorite syrups, nuts, or chocolate chips (which were a particular favorite with the kids). I know my grandpa would just spread on some homemade jam and call it a meal fit for a king.

Tips:

Keep it consistent - using a measuring cup keeps the size of the pancakes the same, which I suggest.
Controlled temperature - it is important to let the pan heat up evenly before you cook your flapjacks.
Smooth finish - in order to get that smooth light brown color, you NEED a non-stick pan. If you oil the pan or griddle, you will get a bubbly or spotted pancake appearance.
Lumps are good - pancakes are a quick bread, and over-mixing a quick bread = a tough end result.

Prep Time: 5-10 minutes

Cook Time: 5-10 minutes

Servings: 8-10 pancakes

1 1/2 cups all-purpose flour 

1 Tablespoon baking powder 

1 teaspoon salt 

1 tablespoon white sugar 

1 1/4 cups milk  

1 egg 

1 Tablespoon vegetable oil

Directions:

1)  In a large bowl, whisk together the flour, baking powder, salt and sugar. 

2) In a small bowl, whisk together the milk, egg and vegetable oil. 

3) Pour the wet ingredients into the dry ingredients. Fold the batter until it is slightly lumpy.

4) Heat a non-stick griddle or frying pan over medium high heat. Pour or scoop approximately 1/4 cup  the batter onto the griddle for each pancake. 

5) Cook until bubbles begin to form in the center of the pancake and, when lifted, is golden brown (about 2-3 minutes). 

6) Carefully loosen the pancake from the pan and flip to brown on the other side and serve hot.