Pancakes

Yield: 12 Pancakes, 2 oz. (60 g) each

• 190 grams flour, AP
• 28 grams sugar
• 10 grams baking powder
• 3 grams salt, fine
• 30 grams butter, melted
• 330 grams milk
• 2 large eggs, beaten
• oil, as needed for pan
• ½ cup blueberries

Directions:

1. Sift the flour, sugar, baking powder and salt together.
2. Combine the butter, milk and eggs and add to the dry ingredients. Mix until just combine. Do not overmix.
3. Place a non-stick frying pan over medium-high heat. Preheat the pan to about 400˚F and wipe down with a little oil on a paper towel (There shouldn’t be any visible oil in the pan).
4. Pour a 1/3 cup of batter into the pan to form a pancake. Insert blueberries at this point if desired. Flip the pancake after a some bubbles appear, about 2 minutes.