Classic Pancake

I found this recipe from New York Times and quite happy about it. However, if you like it more fluffy, you probably should add more baking powder. I also halved the recipe.

serve: 2

Ingredients

1 cups all-purpose flour
1 teaspoons baking powder
pinch of salt (or as you wish!)
1/2 tablespoon sugar, optional
1 egg
3/4 to 1 cup milk
1 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use the neutral oil

Preparation

1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into milk, then stir in melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, the first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
3. Cook until the second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Find the recipe here: https://cooking.nytimes.com/recipes/1893-everyday-pancakes