A pancake with the crispy edges recipe

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, beat the egg and then mix in the milk and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes tough.

Heat a non-stick skillet or griddle over medium heat. Add enough cooking oil or butter to coat the surface.

Once the pan is hot, ladle about 1/4 cup of batter per pancake onto the surface. Do not overcrowd the pan.

Cook the pancakes until small bubbles form on the surface and the edges begin to look dry, about 2-3 minutes. Flip the pancake over and cook until the other side is golden brown and crispy, about 1-2 minutes.

Repeat with the remaining batter, adding more cooking oil or butter to the pan as needed.

Serve the pancakes hot with your favorite toppings, such as butter, syrup, or fruit.