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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) all-purpose flour |
1/4 cup(s) sugar |
1 teaspoon(s) salt |
1 1/2 tablespoon(s) baking powder |
1 large egg |
2 cup(s) minus 1 t milk |
2 tablespoon(s) butter melted, slightly cooled |
1 tablespoon(s) vanilla extract |
Directions:
1. Mix the dry ingredients well, with a fork.
2. Beat egg. Add milk, vanilla and butter, and mix well.
3. 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.
4. Heat two 12-inch skillets over medium heat for about 4 minutes. Add a little oil to each skillet and brush to coat. 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.
5. 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 .
6. Serve with warm maple syrup and berries. These pancakes taste so good that you don’t really need to serve them with butter.
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