Categories: Breakfast, Pancakes
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon pure vanilla extract
- Toppings:
- maple syrup or honey or jam or butter
Directions
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In a bowl, whisk together the flour, sugar, baking powder, and salt.
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In another bowl, whisk together the milk, eggs, melted butter, and vanilla; bend well. Pour the liquid ingredients over the dry ingredients; mix with the whisk, stopping when everything is just combined (don?t worry if the batter is a bit lumpy).
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Lightly butter or oil or spray your griddle or skillet.
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Preheat over medium heat (if using an electric griddle, set to 350°; if you want to hold the pancakes until serving time, preheat oven to 200°.
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Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
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When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
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Serve immediately or keep the finished pancakes in the preheated oven while you make the rest of the batch.
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Serve with desired toppings.