Ingredients
Equipment
Method
- Melt the butter and set it aside to cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Do not worry if the butter solidifies a little.
- Create a well in the center of your dry ingredients. Pour the milk mixture into the well and gently whisk until the flour is just incorporated. A few small lumps are normal. As the batter rests, it should begin to bubble. If the batter seems too thick, add a splash more milk to thin it out.
- Place a large skillet or griddle over medium heat. Sprinkle a few drops of water on the surface to check if it is ready; the water drops should dance around and evaporate quickly.
- Brush the skillet with melted butter for crispy edges. Scoop the batter onto the skillet using a 1/4 cup measure or a large cookie scoop, then gently spread each pancake into a 4-inch circle.
- After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until they are lightly browned and cooked through. Serve right away with warm syrup, more butter, and berries.
Nutrition
Notes
If you cook multiple batches, heat your oven to 200°F (95°C) and place a baking sheet inside. Transfer finished pancakes to the baking sheet in the warm oven to keep them warm until serving.
Store cooked pancakes in an airtight container in the refrigerator for up to one week, or freeze them for up to two months. To freeze, arrange pancakes in a single layer on a baking sheet and freeze for about 30 minutes until solid before transferring them to a freezer-safe bag with parchment paper between each pancake.
For accurate measuring, fluff the flour in its container, gently scoop it into your measuring cup until slightly mounded, then level off the top with a knife.