1 cup All purpose flour
1 tsp Baking powder
1 tbsp Sugar
Pinch of salt
3/4 cup Milk
1/4 cup unsalted butter, melted
1 tsp Vanilla extract
In a large bowl combine the all purpose flour, baking powder, sugar, and salt.
In another small to medium bowl combine egg, milk, butter, and vanilla extract. Add the wet ingredient to the large bowl with the dry mixture and mix until just completely combined. (Batter should be thick with lumps still present. No over mixing.)
Heat a large skillet or griddle over medium heat. Once pan or griddle is ready and hot lightly spread a thin layer of butter.
Scoop 1/4 cup of batter and spread out on griddle to form pancakes with a spoon. As the pancakes cook bubbles will start to appear and the edges will start to form. Cook for about 2 minutes or until the top of the pancake starts to dry.
Flip your pancakes. Make sure to turn your wrist when flipping. This is ensure that your pancake won’t shift too much as you flip. Continue to cook for another 1-2 minutes or until lightly browned. Serve immediately or batch freeze pancakes to save for another day.As the pancakes cook bubbles will start to appear and the edge will start to form. The pancakes should could for about 2 minutes or until the top of the pancake starts to dry.
Jasmin Foster is a registered dietitian and food photographer focused on feel good balanced living who helps provide great recipes and tips and creates content for brands to connect with the ideal customer.