1. All purpose flour / maida – 1 cup
Sugar – 1.5 tbsp
Baking powder – 1 1/4 tsp
Salt – 1/4 tsp
2. Whole milk – 3/4 cup + 2 tbsp
Butter – 1.5 tbsp, melted
Egg – 1 large
In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a medium bowl, whisk together milk, melted butter and egg. Add this to the dry ingredients and whisk until just incorporated (do not over mix, a few small lumps are fine). Set aside for 5 – 10 minutes.
Heat a skillet (nonstick or cast-iron) or griddle over medium or medium-low heat. Grease with a little butter. For each pancake, spoon about 1/4 cup of batter onto skillet, using the back of the spoon to spread batter into a round. Cook until the surface of pancakes have some bubbles and they begin to break, about 30 – 60 seconds. Flip carefully with a thin spatula, and cook until browned on the bottom side at medium-low heat, another 30 seconds or so. Remove pancake from the griddle and repeat with the remaining batter. Top the pancakes with powdered sugar, whipped cream, maple syrup, honey, fresh fruits or any desired toppings.