The secret to perfect, fluffy pancakes is to not overmix the batter. A few lumps are a good thing! This simple recipe creates a light and airy batter that cooks up into golden-brown, delicious pancakes. The key is to let the batter rest for a few minutes before cooking to allow the leavening agents to activate. Serve them warm, piled high, and drenched in maple syrup for an authentic Canadian breakfast experience.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate, medium-sized bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients. Stir with a whisk or a fork just until the ingredients are moistened. The batter should still have some lumps; do not overmix, as this will result in tough pancakes. Let the batter rest for 5 minutes.
Heat a lightly greased griddle or a large non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake onto the griddle.
Cook for 2-3 minutes, or until small bubbles begin to form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown on the other side.
Serve the pancakes immediately in a stack. Top with a pat of butter, fresh berries, and a generous pour of pure maple syrup. Enjoy!