I added Flour, brown sugar, salt and baking powder to a medium mixing bowl. Then I add my milk and my eggs. I whisked (I use the term but I don't actually own a whisk. I used to but mine, with many of my things, is somewhere on the eastern seaboard, mixing the eggs of person I am not.
Making the Pancakes
Heat nonstick griddle pan (or add butter to a traditional skillet and heat until melted)
Pour sm pancakes onto the grill, cooking for 2-3 minutes on either side. This recipe makes thin pancakes- for more robust pancakes add more flour.
My serving suggestions: Serve hot with butter, syrup, and a glass of milk
My Comments: I did my growing up on Bisquick pancakes but I was no stranger to the homemade kind. Homemade meaning, in this context, not from a box mix or a container marked "McGriddles". This batter proves to be very easy to work with and I would recommend this recipe to beginners and pancake aficionados everywhere. I got the bones of this recipe from the NY Times, but their recipe called for more flour and offered the optional suggestion of the addition of melted cooled butter to the batter. In an effort to be health conscious (because I knew I was planning on adding butter to the final product) I omitted the butter and I cut down on the flour because I like my pancakes slim, unless I am feeling decadent! The result was a predictably awesome pancake which would be a perfect canvas batter for fruit or chocolate pieces.