Old Fashioned Pancakes

· To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren’t touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.
· To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight.

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
¼ teaspoon salt, or more to taste
1 ¼ cups milk
3 tablespoons butter, melted
1 egg

How To Make Old Fashioned Pancakes

Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.