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

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.

5. 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.

6. 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

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