Fluffy Pancakes

Ingredients

• 1 1/3 cups all-purpose flour (160 grams)
• 1 tablespoon baking powder
• 1/2 teaspoon salt (or up to 1 teaspoon for more flavor)
• 2 tablespoons sugar
• 1 cup whole milk, warmed (240 mils)
• 4 tablespoons melted butter (56 grams)
• 1 large room temperature egg
• 2 teaspoons vanilla extract

Instructions

1. In a large bowl, combine the flour, baking powder, salt, and sugar. Whisk until mixed.
2. In a medium bowl, mix together the warmed milk, melted butter, egg, and vanilla until well combined.
3. Pour the wet ingredients into the dry ingredients and fold together gently until just combined, with no dry flour remaining. Do not over-mix.
4. Heat a large skillet or griddle over medium-low heat and add a small amount of butter.
5. Pour 1/3 to 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, then carefully flip and cook until golden brown on the other side.
6. Transfer to a plate and repeat with remaining batter, adding more butter to the skillet as needed.
7. Serve warm with butter and syrup.

Notes

1. Mix-ins - Feel free to add a third to half a cup of chocolate chips, banana slices, or blueberries to the batter before cooking.
2. Storage - Cooked pancakes can be frozen. Lay them flat in a freezer bag with parchment paper between them to prevent sticking.
3. Cooking Tip - Ensure your skillet is at the right temperature; too hot can burn the pancakes, while too low can undercook them.