1 Cup U-Bake Flour

1 Tbsp U-Bake Sugar

1 teaspoon U-Bake Baking Powder

1/2 teaspoon U-Bake Salt

1/4 teaspoon U-Bake Baking Soda

1 Cup Milk

1 Egg

1 Tbsp Butter, melted, (up to 4T)

Put first 5 dry ingredients in a deep, narrow bowl. Then, quickly stir in the wet ingredients: 1 cup milk (more if its buttermilk or if the batter will be too thick), 1 egg and 1 to 4 tablespoons melted butter. The secret of pancakes is "don't stir too much." The batter gives off carbon dioxide, which makes pancakes light and airy. But if you overwork the batter, the CO2 dissipates, and your pancakes become hockey pucks. Pancake batter has to be thick enough to cook through and thick enough to hold the CO2 bubbles. Using a deep, narrow bowl provides optimum conditions for holding bubbles. For maximum bubble power, rest the batter 20 to 30 minutes before cooking.  

The griddle is ready when a drop of cold water skitters about on the surface of the griddle for several seconds before evaporating. Use a tablespoon to gently spoon the batter onto the griddle. When bubbles appear on the top of the griddle cakes, check the underside of to see how they are doing. Turn when golden brown. The second side will take only about half as long as the first to cook.