Ingredients
- #Dry Ingredients:
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1.5 tablespoons baking powder (make sure it’s fresh)
- #Liquid ingredients:
- 1 large egg
- 2 cups minus one tablespoon whole milk
- 2 tablespoons melted butter, slightly cooled
- 1 tablespoon high quality vanilla extract
Directions
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Mix the dry ingredients well, with a fork.
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Beat egg. Add milk, vanilla and butter, and mix well.
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Make a well in the center of the dry ingredients mixture. Slowly pour the liquid ingredients mixture into the well, gently mixing as you pour, using a fork. DO NOT OVER MIX. Batter should be thick and lumpy.
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Heat two 12-inch skillets over medium heat for about 4 minutes. Add a little oil to each skillet and brush to coat.
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Pour 1/4 cup batter onto three spots on each skillet. Cook until large bubbles begin to appear, about 2 minutes. Flip and cook the other side until golden brown, about 1 more minute.
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Keep prepared pancakes on a wire rack while you’re making the second batch. This helps them stay fluffy and non-soggy. Some recipes suggest placing them in a 200-degrees oven while you make the second batch, but personally I find this dries them a bit, just enough that they’re not perfect anymore