Makes the best daily fluffy pancakes

 If you're in the mood for perfectly fluffy pancakes, look no further! This recipe is tasty enough for a big brunch party, but easy enough for a quick breakfast on the weekday. You can serve these classic pancakes with butter and your favorite syrup. It would be great to try them with golden syrup, maple syrup or fresh fruit syrup. If you prefer a sweet fruit sauce, try this raspberry sauce or fresh blueberry sauce.

You can reduce sugar or use it as a substitute for brown sugar or sugar in these pancakes. This recipe makes about 6 standard sized pancakes, but can be easily replicated for more people. Following the recipe are some tips and variations for some flavor variations and some useful tips for making perfect pancakes.

Materials

1. 1 large egg
2. 1 cup all-purpose flour
3. 2 tablespoons of granulated sugar
4. 2 teaspoons of baking powder
5. 1/2 teaspoon of salt
6. 2 tablespoons butter (melted)
7. 3/4 cup milk (or more as needed to make a pourable dough)

Steps to do

1. In a small bowl, whisk the egg lightly.
2. Mix the dry ingredients in a mixing bowl and mix well. Mix the beaten egg, melted butter and 3/4 cup milk. Stir gently to mix. Add more milk until you have a dough that you can pour easily, but it's not too liquid.
3. Grease a grill or pan and put on medium heat.
4. Use 1/4 cup measuring cup to get the dough. Pour the dough into the hot greased grill or pan once or twice at a time, depending on the size of the pan.
5. After about 1 1/2 to 2 minutes, the pancakes will bubble all over and the edges will appear dry. Turn the other side and cook for about 1 minute longer or until golden brown. Choose your favorite sauces and enjoy.
6. The recipe makes 2 to 3 servings (6 pancakes) and can easily be doubled or duplicated for a family. If you prefer smaller pancakes, use a smaller scoop or a tablespoon to put the dough in the pan.

Tips

1. Duplicate batches, bake whole pancakes, and store them in the freezer for quick breakfasts throughout the month. You can defrost them in the microwave or in a hot pan.
2. For more fluffy pancakes, whisk the egg white individually and fold the pancakes into the dough just before baking.
3. Do not mix the pancake dough too much. Lumps are good.
4. If you don't have much time, mix the dough the night before. Cover and refrigerate until morning. If necessary, add one or two tablespoons of milk to thin the cold dough and then bake the pancakes normally.

Recipe Variations

1. Buttermilk Pancakes: If you want to make pancakes with buttermilk, add 1/4 teaspoon of baking soda to the dry ingredients and replace the milk with buttermilk. If there is some leftover from another recipe, this is a great use of leftover buttermilk.
2. Blueberry Pancakes: Add 1/2 cup fresh blueberries or well drained, thawed frozen blueberries to the dough. Mix them gently so that you don't crush the strawberries Proceed to step 4 and bake the pancakes.
3. Pecan or Walnut Pancake: Add 1/3 cup chopped walnuts or walnuts into the dough and continue to cook.
4. Peach Pancakes: Replace all or part of the milk with peach nectar and add 1/3 to 1/2 cup of chopped fresh peaches.