Ingredients
Equipment
Method
- Melt the butter and set it aside to cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Do not worry if the butter solidifies a little.
- Create a well in the center of your dry ingredients. Pour the milk mixture into the well and gently whisk until the flour is just incorporated. A few small lumps are normal. As the batter rests, it should begin to bubble. If the batter seems too thick, add a splash more milk to thin it out.
- Place a large skillet or griddle over medium heat. Sprinkle a few drops of water on the surface to check if it is ready; the drops should dance around and evaporate quickly.
- Brush the skillet with melted butter for crispy edges. Scoop the batter onto the skillet using a 1/4 cup measure or a large cookie scoop, then gently spread each pancake into a 4-inch circle.
- After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until they are lightly browned and cooked through. Serve right away with syrup and butter.
Nutrition
Notes
If you cook multiple batches, keep the finished pancakes warm in an oven set to 200°F (95°C) on a baking sheet.
You can store cooked pancakes in an airtight container in the refrigerator for up to one week or freeze them for up to two months. To freeze, arrange them in a single layer on a baking sheet, freeze until solid (about 30 minutes), then transfer them to a freezer-safe bag with parchment paper between each pancake.
To reheat, microwave them for 20 seconds per pancake, or wrap them in foil and bake at 350°F for about 10 minutes.
For added flavor, you can mix 1/4 cup to 1/2 cup of berries, chopped strawberries, nuts, cooked bacon, or chocolate chips into the batter.