Pancake Batter
 
Ingredients
  • 1½ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, at room temperature
  • 1¼ cups milk, at room temperature
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, plus more as needed
  • Additions like nutmeg, cinnamon, or ginger may be added to your liking.
Instructions
  1. Preheat griddle to 375*F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs and then whisk in the milk and vanilla.
  4. Whisk the butter into the milk mixture.
  5. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  6. Brush some melted butter griddle over when it has reached desired temperature.
  7. Using an ice cream scoop ladle about ¼ cup of the batter onto the skillet, to make a pancake. Take care to keep them evenly spaced apart.
  8. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.
  9. Flip with a spatula and cook about 1 minute more on the second side.
  10. Serve immediately or transfer to a platter and cover loosely with foil to keep warm.
  11. Repeat with the remaining batter.
Recipe by at https://www.theorangebee.com/national-pancake-day/