Ingredients:
- 1 1/2 cups flour
- 3 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 1/2 cups milk
- 1 egg, beaten
- 3 tbsp. melted butter
- 1 tsp. vanilla extract
Directions:
- Mix flour, sugar, baking powder and salt in medium mixing bowl until well blended.
- Melt butter on stove top or in microwave until melted completely. Let set for a few minutes to cool.
- Lightly beat egg with a fork in a separate bowl, add milk and vanilla and stir.
- Add melted butter to egg and milk mixture and whisk briskly until well blended.
- Pour liquid mixture into dry mixture and whisk 3 times clockwise, 3 times counterclockwise until well blended
- Mixture should run together but not be very liquid. Add additional milk or flour until the consistency is proper. Add love to taste. ;-)
- If using a skillet, place over medium heat and grease with small pat of butter. If using a nonstick pan, no butter is necessary, but if you're a butter lover, you may want to add some anyway.
- Pour out batter into coaster-sized circles once pan is heated. Mixture should begin to bubble after a moment.
- When bubbles on the top of the pancakes cease to immediately close when they pop, it's time to flip the pancakes. If, when you flip the pancakes, they are not already a nice golden brown, raise the heat. If they are too brown, lower it.
- The reverse side of the pancake will need about half as much time to cook as the first.
- Stack each batch of pancakes on one pile on a plate to conserve heat until they are all cooked.
- Serve with butter and maple syrup to taste.
- If you have a sweet tooth, lightly dust with confectioner's sugar before adding butter and syrup.