buttersyrup, fresh fruit, or whipped cream, for serving
In a large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (you should have about 8 pancakes).
When bubbles start to form on the first side, carefully flip and brown the second side. Serve hot with butter and syrup or fresh fruit and whipped cream.
Don't skip sifting: Sifting your dry ingredients together makes the extra fluffiest pancakes. (Some cooks even sift twice!) It adds air to the batter and keep lumps to a minimum. If you don't have a sifter, use a whisk to gently fluff the dry ingredients together.
Don't over mix: Stir until everything just comes together into a smooth batter. Any more and you could lose all the air you sifted for.
Thick or thin: The thickness of the batter will dictate the thickness of the pancake. If you like a thinner-style flapjack, thin the batter out a bit with an extra 1/4 cup milk, until you get the consistency you prefer.
Have fun with add-ins: Chocolate chips, blueberries, banana slices, coconut, even cooked bacon. This batter can handle it all.
Dairy-free: This recipe can be made with nut, coconut, or soy milk. No butter, either? I like to use melted coconut oil, or even vegetable oil in place of the butter when I need to.
Gluten-free: Feel free to switch out the all-purpose flour for your favorite GF flour blend.
No eggs: This recipe can definitely be made without the eggs, but you may need to add an extra splash of milk or tablespoon of melted butter to get the batter consistency just right.
Make ahead for camping trips or traveling: Ditch the box. Mix up a few batches of the dry ingredients in a zip-top bag, and pack it away in your mess kit. When breakfast rolls around, all you have to do mix the egg, milk, and butter in when the campfire griddle is hot.