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Pancakes

Print Recipe
Course Breakfast

Ingredients
  

  • 1 1/2 cups all-purpose flour, not packed (195 grams)
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup milk ( whole is better )
  • 1 large egg
  • 4 tbsp unsalted butter + more for the skillet
  • 1 tsp vanilla extract

Instructions
 

  • Whisk the dry ingredients.
  • Melt butter and warm the milk to approximately 115 F, and mix well.
  • In a separate bowl, whisk the wet ingredients together.
  • Combine all the ingredients.
  • Preheated (medium), then lower to med-low and butter skillet or frying pan. Flip when you see bubbles forming and the bottom is a nice golden brown.

Notes

I like to wipe the pan clean and re-butter between pancakes.
Wipe away excess butter before pouring the batter.
Use a measuring cup to pour an even amount of batter, start in the middle and pour in a circular motion so it spreads evenly.
 
For waffle variant, add 1/3-1/2 cup water, just so it pours better.
If you're using this as a batter, you should thin it to this consistency as well.