1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
extra butter to cook pancakes
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix, a few small lumps are fine).
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Strawberry Ginger Topping
1/4 pound fresh strawberries( or 10 medium – large strawberries) chopped in cubes
1/3 cup sugar(less if strawberries are super sweet)
1/3 cup water
2 tbsp chopped fresh ginger
Combine everything in a pot on the stove and simmer until the strawberries break down and the sauce is syrup consistency.
Pour over pancakes with more fresh strawberries and enjoy!