Instructions

• In a large bowl, sift together the 1 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons sugar.
• Make a well in the center of the dry ingredients. Pour in the 1 1/4 cups whole milk, add the 1 egg, and add the 3 tablespoons melted butter. Whisk by hand until the batter is smooth and just combined (a few small lumps are okay; do not overmix).
• Heat a nonstick griddle or nonstick frying pan over medium heat until hot (about 2–3 minutes).
• Pour about 1/4 cup batter onto the griddle for each pancake. Space pancakes so they do not touch.
• Cook until bubbles form on the surface and the edges look set, about 1.5–2 minutes. Flip and cook the other side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown without burning.
• Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
• Serve the pancakes hot with berries, orange slices, and yogurt. To pack for later or to freeze, let pancakes cool completely before storing.