Pancakes (Salicylate Free)
1 cup flour
2 Tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (or milk substitute)
2 Tablespoons unsalted butter, melted (you can substitute canola oil for butter if desired)
1 large egg
1 Tablespoon canola oil
Whisk together flour, sugar, baking powder and salt and set aside.
In a separate bowl, whisk together milk, butter (or oil) and egg.
Add dry ingredients to wet ingredients and whisk until just moistened (a few lumps are fine, don’t over mix).
Heat a lightly greased (with butter or oil) skillet or griddle over medium heat.
Spoon 2 to 3 tablespoons of batter onto the skillet for each pancake.
Cook until surface of pancakes have some bubbles and a few have burst and then flip carefully with a thin spatula and cook the other side until browned.
Transfer to a baking sheet of platter; cover aluminum foil, and keep warm in a 200 degree F oven until all of the dough has been made and ready to serve.
Serve warm with pure maple syrup, powdered sugar, homemade pear jam, whipped cream or other expectable topping.
Enjoy!