Super Easy Pancakes

Lazy mornings call for pancakes you can make half-awake, and these deliver with just four things: a baking mix, an egg, milk, and a spoon of sugar. No measuring out flour, baking powder, and salt separately, since the mix already has it dialed in.

The batter whisks together in one bowl, and the only real skill is reading the griddle. Drop scant quarter-cups onto a hot, lightly greased surface and wait. When the tops fill with popped bubbles and the edges look set and dry, that’s your cue to flip, just once. Flipping early or often gives you flat, tough pancakes instead of fluffy ones.

A barely-greased griddle and patience for that first side are what separate golden, even pancakes from pale, greasy ones. They cook in minutes, which makes them a weekday lifesaver as much as a weekend treat. Serve warm in a stack with fresh berries and maple syrup.

Kitchen Tips

• Don’t overmix. A few lumps are fine; beating the batter smooth develops gluten and toughens the pancakes.
• Wait for bubbles across the whole surface before flipping, and flip only once.
• Hold the griddle at a steady medium heat. Too hot burns the outside before the center cooks.

Variations

• Fold blueberries or chocolate chips into the batter, or scatter them on right after pouring.
• Add a splash of vanilla or a pinch of cinnamon for extra warmth.