Ingredients:
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 3/4 cup warm milk
- 2 Tbsp melted butter
- 1 large egg
- 2 Tbsp sugar
- 1/2 tsp vanilla extract
Cooking Directions:
- Whisk together the flour, baking powder, and salt in a bowl
- In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract
- Pour the bowl of wet ingredients into the bowl of dry ingredients and stir until combined. Do not overmix. The mixture should be thick, but still pourable, and a little bit lumpy. If it’s not pourable add an additional tablespoon or two of milk until it is thick, but pourable. Let the batter rest for 15 minutes
- Heat a large skillet or griddle over medium. Once hot enough add enough cooking oil to coat the surface (about 1/2 tsp per pancake). Add the pancake to the hot griddle, 1/4 cup at a time. Use the back of a measuring cup to spread the batter into a 4.5 inch diameter circle.
- Cook the pancakes until bubbles form over the surface and begin to pop, the edges of the pancake look dry, and the bottom is golden brown. Flip the pancakes and cook until the second side is golden brown.
- Repeat with remaining batter
- Add toppings (optional) and enjoy!
Recipe courtesy of Beth
