1 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. granulated white sugar
1 tsp. cinnamon
1 large egg, lightly beaten
1 cup milk
2 Tbsp. unsalted butter, melted, plus more for greasing the pan
In a large bowl whisk together the flour, baking powder, salt. sugar and cinnamon. In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter or spray with non-stick cooking spray.
Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are light brown and bubbles start to appear on the top surfaces of the pancakes, turn over to cook the other side until lightly browned.
Repeat with remaining batter, brushing the pan with melted butter between batches. Serve immediately with butter and maple syrup or whipped cream and berries. This recipe serves 3-4 people, so double it if you have a crowd or want leftovers.