Instructions

1. Measure out the pancake ingredients. You'll need a basic ratio of 3 parts flour, 2 parts milk and 1 part sugar. You'll also need about 3 eggs, 1 tablespoon of baking powder and a pinch of salt for every 2 cups of dry ingredients you use.

2. Whisk together your ingredients. Add flour and milk last, pouring them in small batches into the mixing bowl in alternate turns. Extra flour or milk can be added if the mixture seems too thin or too thick.

3. Add a spoonful of butter to the skillet, swirling the pan so the butter covers most of the surface of the pan.

4. Dip a three-quarter-cup measuring cup into the pancake batter and pour this batter portion into the center of the pan. Tilt the skillet so that the pancake is spread out across evenly, forming a circle with a diameter of 6 to 8 inches, depending on your thickness preference.

5. Flip the pancake with a spatula after about 1 minute, when bubbles form on the pancake's surface. Cook the pancake for an additional 1 minute. Remove it from the skillet when the pancake is golden brown on both sides.

6. Add more butter to the skillet and make your next pancake. Repeat until all of the batter has been used.