1 1/4 cup (5 1/4 ounces) King Arthur Unbleached Self-Rising Flour
1 tablespoon sugar
1 cup (8 ounces) milk
1 large egg
2 tablespoons (1 ounce) melted butter
1/2 cup blueberries or fruit of your choice, optional
In a large mixing bowl, whisk together the flour and sugar. Measure the milk, then add the egg and butter to the measuring cup, and whisk them together until blended. Add the milk mixture to the dry ingredients and stir until blended.

Lightly grease a skillet and heat it over medium heat until a drop of water "dances." Pour 3 scant tablespoons of batter per pancake onto the skillet, sprinkle them with the fruit, if using, and cook until the bubbles on the surface begin to break. Turn the pancakes over and cook until lightly browned. Yield: about 12 (3-inch) pancakes.

Buttermilk Feather Pancakes

Using buttermilk: Add 1/4 teaspoon of baking soda to the dry ingredients and substitute buttermilk for the milk.

Using buttermilk powder: Add 1/4 teaspoon baking soda and 1/4 cup buttermilk powder to the dry ingredients, and substitute water for the milk.


Use either the plain or the buttermilk batter and add an extra 2 tablespoons of butter. Bake according to the manufacturer's instructions for your waffle iron. Yield: about 4 waffles, depending on the size of your waffle iron.