Author Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Large Nonstick Skillet
Ingredients
1¼cupsflour
2tbspwhite sugar
2½tspbaking powder
¾cupmilk
1large eggwell beaten
1tspvanilla
2tspbutter
Serving:
Raspberry freezer jam
Whipped cream
Instructions
Combine the flour, sugar, and baking powder in a large bowl; whisk to combine.
Make a well in the flour and add the milk, well-beaten egg, and vanilla in the center.
Whisk until the batter is almost lump free. Side Note: Add a little additional milk if it's too thick.
Heat the butter in a large nonstick skillet over medium heat. Once melted, gently wipe all of the butter out of the skillet with a paper towel. Side Note: This trick makes the pancakes cook really evenly instead of splotchy.
Place 2 tbsp of batter into the skillet. Cook until bubbles appear on the surface.
Flip and cook the other side until golden (usually around 1-1½ minutes). Repeat with remaining batter.
Serve hot or at room temperature with jam and cream. Enjoy.