You will need a large bowl, whisk or mixer, and a nonstick pan.

• 2 c. all purpose flour
• ¼ c. sugar
• 4 tsp baking powder
• ½ tsp salt
• 1 2/3 c. Milk
• ¼ c melted butter
• 2 tsp extract (in line with flavor of the pancakes made. If plain, use vanilla)
• 1 large egg

1. In a large bowl, combine the dry ingredients and mix thoroughly.
2. In a small bowl, whisk the wet ingredients together.
3. Make a Well in the center of the flour and place the wet mixture there, then slowly incorporate the wet into the dry with a whisk (you can use a standing or hand mixer, but I recommend the lowest setting). You want the batter smooth, but it is alright to have a few lumps here or there.
4. If adding something to the batter like berries, make sure the pieces are small and don’t incorporate them until just before cooking.
5. While the batter sits, heat your nonstick pan to medium, then reduce to between low and medium. Give it a minute and then run a stick of butter over the surface swiftly.
6. Combine berries or banana chunks into batter, if doing so.
7. Use a small ladle or measuring cup to divvy out the batter, by putting a small dollop in the center and then swirling outward a bit, in a circle.
8. Let the bottom cook almost completely. When you see bubbles begin to form on the side facing you, put the spatula beneath and catch a glance of the underside. If golden brown, flip. Do this by using a large flat spatula and flipping swiftly with a flick. You can also lift the pan to “catch” the pancake, if need be.

The technique is as important to this as the ingredients. So do pay attention to the details.