Tried-and-true: the PERFECT pancake recipe

American measurements:

For the dry mix:

1.5 cups flour

2 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon salt

For the wet mix:

1.25 cups milk

1 egg

4 tablespoons butter (melted)

1 teaspoon vanilla

European measurements:

For the dry mix:

4 dl flour

30 ml sugar

15 ml baking powder

4 ml salt

For the wet mix:

3.25 dl milk

1 egg

60 ml butter (melted)

5 ml vanilla

I have made American pancakes on three separate occasions now for groups of my international friends, and this recipe I have been using always produces the most perfect, fluffy, golden pancakes.  Just thought I would share it - I have it in American and European measurements.  Side note: my favorite topping for these is Nutella, bananas, and brown sugar - yum!!

Instructions:

1. Mix the dry and wet ingredients separately.
2. Make a well in the center of the dry mix and gradually add the wet mix.  
3. Only mix until there are no dry lumps - the less you mix, the fluffier the pancakes will be!
4. Rub a thin film of butter over a frying pan and give it some time to heat up.  
5. Spoon batter on the skillet and flip when you see bubbles appearing all over the pancake.  
6. Flip again, and once golden on both sides - EAT!