Your perfect weekend breakfast is here! Or Monday, whatever.
- 2 cups All purpose flour
- 2 teaspoons baking powder
- ¼ teaspoons salt
- 1 tbsp Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1-⅔ cup Milk
- 2 tablespoons Melted and cooled butter, plus extra for cooking and serving
In a large bowl, combine the dry ingredients. In a small bowl, whisk together the wet ingredients. Gently mix egg mixture with flour mixture until just moistened.
Heat a large nonstick skillet or griddle over medium heat with a knob or two of butter. When the pan is hot, pour the batter into the pan to form pancakes. I use 1/3 cup to make medium sized pancakes.
When bubbles form on the top of the pancakes and they are golden on the bottom, flip them over and cook until golden on the second side. Repeat until all the batter is used.
Serve as desired, preferably with plenty of butter and syrup. Enjoy!