- 1 Cup Self Rising Flour
- 2 Tbsp Sugar
- 1/2 Tsp Salt
- 1 lg Egg
- 1 Cup Milk
- 4 Tbsp Unsalted Butter Warmed
Dry Ingredients First
In a large glass bowl, combine the Flour, Sugar and Salt. Whisk to combine.
Whisk the Egg in a ramekin.
Add the whisked Egg into the Milk and blend well.
Slowly pour two Tbsp of the warmed Butter into the Milk mixture, stir.
Slowly pour the Milk mixture into the bowl with the Flour mixture, whisk to combine.
Add the remaining 2 Tbsp of Butter into a medium skillet over medium heat.
Pour about 1/4 cup of the Pancake mixture into the skillet. The heat of the skillet will begin to "set" the pancake batter. Using a spatula, you can check under the edge of the Pancake to look for browning, however, I find that when the small bubbles that are on top of the Pancake begin popping, the Pancake is ready to flip. The second side will not need to cook as long as the first side did. Check it for color.
Plate the Pancake, by this time any of the remaining butter will have a nice brown color and will taste a little nutty! Pour this over your Pancake and enjoy!
Just The Cook. All Rights Reserved.