Pancake Batter
- 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.
- Preheat griddle to 375*F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Whisk the butter into the milk mixture.
- Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Brush some melted butter griddle over when it has reached desired temperature.
- 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.
- Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.
- Flip with a spatula and cook about 1 minute more on the second side.
- Serve immediately or transfer to a platter and cover loosely with foil to keep warm.
- Repeat with the remaining batter.
Recipe by at https://www.theorangebee.com/national-pancake-day/
3.5.3208