Ingredients
Method
- Melt that butter. Once done, give it a moment to chill.
- Big bowl time! Sift in the flour, baking powder, and salt. This sets the stage for our pancakes.
- Toss in the eggs, one after another, mixing them in real good.
- Slowly pour the milk, making sure things blend smoothly.
- Stir in butter, sugar, and that delightful vanilla. Aim for a smooth-ish mix.
- Heat up a trusty skillet on a medium flame.
- Ladle out the batter (about ¼ cup or 60ml) for each pancake.
- See bubbles? Time to flip! A couple of minutes on each side should get them just right.
- Once golden, plate ’em up and repeat.
Notes
Tips
Gentle with that batter; no need to go all out. Lumps? They’re cool.
Stick to non-stick or cast iron for the golden touch.
Too brown too soon? Turn down the heat, will ya?
Fresh baking powder equals fluffy pancakes.
Serving Suggestions
Hot off the pan is the way to go.
Maple syrup or honey? Drizzle away!
Top with berries, cream, or yogurt for extra yum.
Savory fans? Avocado and feta might be your jam.
Complete the feast with a fresh juice or smoothie.