Ingrediants

• 1 ½ cups all-purpose flour

• 3 ½ tsp aluminum-free baking powder*

• 1 teaspoon Kosher salt**

• 2 Tbsp unsalted butter melted

• 1 ¼ cups milk

• 1 egg lightly beaten

Instructions

• In a small bowl, whisk together the flour, baking powder, and salt. In a medium size bowl, whisk melted butter, milk, and egg. Gently stir in the dry mixture into the wet ingredients until just combined. Be careful to not over mix. Let batter rest for 2-3 minutes to thicken slightly.

• Heat non-stick frying pan over medium to medium-high heat. Melt a small pad of butter (about ½ Tbsp). If butter sizzles, it's ready for batter. Add 4 small pancakes (using about ¼ cup of batter each time) onto pan. When bubbles start forming at the top and bottom is browned, flip and cook other side (about 2-3 minutes).

• Continue cooking in smaller batches. Serve immediately with butter and syrup.