Pancakes

1.5 cups all purpose flour
1 tsp salt
3 tbsp sugar
1 3/4 tsp double acting baking powder
3 tbsp butter
1 egg
1 c milk

Sift flour with the other dry ingredients into mixing bowl.
Put the butter in the skillet that you will use and melt it in the skillet while you are preheating it. Make a well in the center of the dry stuff and break an egg into it, then pour the milk into the egg. Whip the egg into the milk quickly and then start spreading out to incorporate the rest of the dry ingredients in swift strokes. Pour the melted butter in and mix. Don't worry about lumps.
I use one of my large serving spoons to dip out the amount of batter for one pancake. Pour the batter directly onto the hot griddle - it will spread on it's own. Don't spread it or turn the pan to spread it. Heat should be medium-medhi. You can tell when they are ready to turn over when the bubbles that form on the top pop open. Stack warm pancakes in something that you can cover with a clean towel to stay warm on the counter. If you put them in a low oven to keep warm they must be covered well or they will be like flatbread. Note that this recipe makes more pancakes than two people may eat - but you can't use 1/2 egg successfully so the remainder can be put in freezer bags or aluminum foil and warmed up like commercial frozen pancakes.

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