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  1. In a medium to large mixing bowl, mix together the eggs, milk, butter or vegetable oil, and honey or brown sugar until well combined. Set aside.

  2. In a separate bowl, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  3. Add the salt and baking powder to the flour and whisk the dry ingredients together thoroughly.

  4. Stir the dry ingredients into the wet ingredients, stirring just until evenly moistened. Set the batter aside and let it rest for 15 minutes.

  5. In the meantime, preheat a heavy frying pan over medium heat, or an electric griddle to 350°F. Lightly grease the frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

  6. Drop the batter by the 1/4-cupful onto the lightly greased griddle — a scone and muffin scoop works well here. Cook the pancakes on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Try to turn the pancakes only once during the cooking process.

  7. Serve the pancakes immediately, or keep warm in a 200°F oven.

  8. Store leftover pancakes in the fridge for a day, or freeze for longer storage. Leftover pancakes make a quick, toast-able weekday breakfast.

Tips from our Bakers

  • No Super 10 Blend? Substitute 1 1/2 cups King Arthur White Whole Wheat Flour plus 1/4 cup assorted whole flakes/grains/seeds (e.g., 1 tablespoon each red wheat flakes, barley flakes, flax seeds, and hulled millet). The batter will seem very liquid at first, but should thicken nicely during its 15-minute rest.