Cookbook:Pancakes with Honey

The pancakes are light, fluffy, and have a hint of sweetness, making them a perfect dessert or a sweet breakfast option.

Ingredients

 * 2 cups all-purpose flour
 * 2 teaspoons baking powder
 * ¼ teaspoon salt
 * 2 tablespoons white granulated sugar
 * 2 cups milk
 * 2 standard eggs
 * 2 tablespoons butter, melted
 * Honey, for drizzling
 * Toasted sesame seeds, for garnish (optional)

Equipment

 * Mixing bowl
 * Whisk
 * Non-stick skillet or griddle
 * Spatula

Procedure

 * 1) In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
 * 2) In a separate bowl, whisk together the milk, eggs, and melted butter.
 * 3) Gradually pour the wet ingredients into the dry ingredients, whisking until well combined and no lumps remain.
 * 4) Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
 * 5) Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1–2 minutes, or until golden brown.
 * 6) Repeat the process with the remaining batter, adding more butter or cooking spray as needed.
 * 7) Stack the pancakes on a serving plate and drizzle generously with honey.
 * 8) Garnish with toasted sesame seeds, if desired.

Notes, tips, and variations

 * Adjust the sweetness of the pancakes by adding more or less sugar according to your preference.
 * You can customize the toppings by adding fresh fruits, nuts, or whipped cream to the pancakes.
 * To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C) until ready to serve.
 * Ensure the skillet or griddle is preheated before adding the pancake batter to achieve even cooking and browning.
 * Add a pinch of cinnamon or nutmeg to the pancake batter for additional flavor.
 * Serve with a dollop of yogurt or a scoop of vanilla ice cream for a creamy contrast.