When you need pancakes but don't have buttermilk or sour cream, these will work every time. They are a little thinner, which is my husbands favorite pancake.
2 cups (240g) all-purpose flour
2 tsp baking powder
1 1/2 tbsp (19g) sugar
1/4 tsp salt
1 1/2 - 2 cups milk (375g-500g)
2 tbsp melted & cooled butter
4 tbsp unmelted butter for cooking pancakes
In medium mixing bowl, whisk together flour, baking powder and salt. In large mixing bowl, whisk together eggs, milk and cooled butter. Add dry ingredients to wet ingredients and gently stir until combined. There will be lumps, that's ok. Do not over mix batter.
Let batter sit for 10 minutes while you heat griddle or skillet over medium heat. Batter will thicken, if too thick add a little more milk, if batter is too runny add a little more flour.
Add 1 tbsp of unmelted butter to hot pan, spoon batter onto skillet, making pancakes to your desired size. When bubbles rise to surface of pancake and bottom browns, flip pancakes (about 2 to 4 minutes). Cook second side until lightly browned.
Serve at this time or place finished pancakes on sheet pan and put in 200ºF oven until ready to serve.
Adjust pan heat as necessary, the first batch usually requires more heat than later batches.