Pancakes with Honey
Photo: Shisma, CC BY 4.0
Honey-drizzled pancakes are a simple stack built from pantry staples: flour, milk, eggs and a little butter. The batter takes two bowls and a whisk, and a small amount of sugar keeps the pancakes lightly sweet so the honey does the rest of the work. Toasted sesame seeds add a nutty crunch if you want it. Serve them at breakfast, or put them out after dinner as a quick dessert.
Instructions
Whisk the flour, baking powder, salt and sugar together in a large mixing bowl until evenly combined.
In a second bowl, whisk the milk, eggs and melted butter until the eggs are fully broken up and the mixture looks uniform.
Pour the wet mixture into the dry ingredients a little at a time, whisking as you go. Keep mixing until the batter is smooth and no lumps of flour remain.
Set a non-stick skillet or griddle over medium heat and let it warm up fully. Grease it lightly with butter or cooking spray.
Pour ¼ cup of batter onto the surface for each pancake. Cook until bubbles form on top, then flip and cook for another 1 to 2 minutes, until golden brown.
Continue with the rest of the batter, greasing the pan again whenever it looks dry. If you want to hold finished pancakes while you cook, keep them on a baking sheet in a 200°F (95°C) oven.
Stack the pancakes on a plate and drizzle generously with honey. Scatter toasted sesame seeds over the top if you like.
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