Homemade Pancakes - Cast Iron Cooking with the Iron Maiden

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Ingredients
 
      2 cups (240 g) all purpose | plain flour
    1/4 cup (50 g) granulated sugar or sweetener
    4 teaspoons (16 g) baking powder
    1/4 teaspoon (1 g) baking soda
    1/2 teaspoon (3 g) salt
    1 1/2 cups (363 g) milk (plus up to 1 to 4 TBSP (15 - 61 g) extra if needed)
    1/4 cup (56 g) butter , melted
    1 large egg
Optional -
1/4 tsp vanilla
Blueberries
nuts
chocolate chips 

Instructions
 
    Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, egg and (optional) vanilla.
 
    Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
If adding nuts, chips, blueberries, etc. - mix one TBSP of flour (take this out of your 2 cups of flour) - this will help keep them evenly dispersed. After batter is mixed gently stir in nuts, chips or blueberries.
You can also just sprinkle a few berries, chips, etc, on your pancakes after the batter is poured on the griddle.
 
    (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
 
    Set the batter aside and allow to rest while heating up your pan or griddle.
    Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
    When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
    Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, eggs, or enjoy plain!