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Ingredients:

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4x

 

•   2 cups all-purpose flour
•   4 tbsp granulated sugar
•   4 tsp baking powder
•   .25 tsp baking soda
•   .5 tsp salt
•   1.75 cup milk
•   4 tbsp unsalted butter
•   2 tsp vanilla extract
•   1 egg

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Mix Dry Ingredients
– In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

2. Prepare Wet Ingredients
– In a separate bowl, whisk the milk, melted butter, vanilla extract, and egg until fully combined.

3. Combine Wet and Dry Ingredients
– Pour the wet ingredients into the bowl of dry ingredients. Gently mix with a spatula until just combined. It’s okay if there are a few lumps; overmixing can make the pancakes less fluffy.

4. Rest the Batter
– Let the batter rest for about 5-10 minutes. This helps the pancakes rise better and become fluffier.

5. Cook the Pancakes
– Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
– Pour about 1/4 cup of batter onto the skillet for each pancake.
– Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
– Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.

6. Serve
– Serve warm with your favorite toppings such as maple syrup, fresh fruits, whipped cream, or a dusting of powdered sugar.