Two Pancakes Recipe

Mix dry ingredients

In a medium bowl whisk together the flour, sugar, baking powder and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the milk and egg until smooth, then whisk in the melted butter.

Make the batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine; do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes while you heat the griddle.

Heat the griddle

Preheat a nonstick skillet or griddle over medium heat (about 375°F / 190°C). Lightly brush with the tablespoon of oil or melt a little butter to coat the surface.

Cook pancakes

For two large pancakes, pour about 1/2 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, about 1–2 minutes more. Remove to a warm plate and cover loosely with foil to keep warm while you cook the second pancake if needed.

Bacon

If using bacon, cook 2 strips in a skillet over medium heat 6–8 minutes, turning occasionally, until crisp. Drain on paper towels and serve alongside pancakes.

Ham

For ham, warm 2 slices in a skillet over medium heat 1–2 minutes per side until heated through and lightly browned. Serve with pancakes.

Sausage

If using pre-cooked sausage, warm 2 links or patties in a skillet over medium heat 3–4 minutes until heated through. For raw sausages, cook thoroughly to 160°F (71°C) internal temperature, about 10–12 minutes, turning frequently. Serve with pancakes.

Fruit cup

If choosing the fruit cup, prepare or spoon 1 cup of mixed fresh fruit (berries, diced melon, pineapple or other seasonal fruit). Serve chilled alongside pancakes for a lighter option.

Serve

Place two pancakes on a plate, top with the tablespoon of butter if desired and drizzle with the maple syrup. Add your chosen accompaniment (bacon, ham, sausage or fruit cup) to the side and serve immediately.