[rating score="4" ]Yes, a boxed mix is the easiest way out. But our Test Kitchen's triple-tested recipe tastes better and, honestly, it's the best (and simplest!) pancake recipe of all time.
Watch how to make them:
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1 c. all-purpose flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
3 tbsp. butter, melted
1 large egg
Vegetable oil for brushing pan
In large bowl, whisk flour, sugar, baking powder and salt. Add milk, butter and egg; stir until flour is moistened.
Heat 12-inch or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With , turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven.
Repeat with remaining batter, brushing griddle with more oil if necessary.