Traditional pancakes

By John Becker and Megan Scott
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  • 1-1/2 cups (190 grams) all-purpose flour
  • 3 tablespoons (35 grams) sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 to 1-1/4 cups (235 to 295 grams) milk
  • 3 tablespoons (45 grams) butter, melted
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • Vegetable oil

To serve:

  • Softened butter
  • Maple syrup


  1. Preheat the oven to 200°F. Whisk together in a large bowl the flour, sugar, baking powder and salt.
  2. Using just one cup of milk to start, in another bowl combine milk, melted butter, eggs and vanilla. 
  3. Mix the liquid ingredients into the flour mixture just until combined. If the batter still seems thick, whisk in the remaining 1/4 cup milk.
  4. Place a large nonstick skillet over medium heat or preheat a griddle to medium-hot (about 325°F). When the skillet is hot, lightly brush the surface with a paper towel dipped in vegetable oil.
  5. From just a few inches above the surface, ladle the batter onto the skillet or griddle using 1/4 cup batter for each ten centimeter pancake. Cook undisturbed until bubbles form and pop on the surface of the pancakes and the bottom is golden brown, two to three minutes. Flip the pancakes and cook until browned on the second side, one to two minutes more. Transfer the pancakes as they finish cooking to a platter or rimmed baking sheet and keep warm in the oven. Serve immediately with softened butter and maple syrup.

Exerpted from the 2019 edition of Joy of Cooking with permission from Scribner/Simon & Schuster Canada. All rights reserved.

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