- 12
- 25 mins
- 45 mins
Ingredients
- 8 Tbsp. unsalted butter
- 1 cup all-purpose flour
- 1 3/4 cups whole milk
- 3 large eggs
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- powdered sugar, maple syrup and fruit
Preparation
Step 1
Melt 4 Tbsp. butter in a 10-inch nonstick skillet. Combine the flour, eggs, melted butter, vanilla and salt in a blender. Process until smooth.
Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 tsp. butter, turn to coat the pan. Pour in a scant 1/3 cup of batter and swirl to evenly coat the bottom of the pan. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining batter and butter to make about 12 pancakes. If the pancakes seem too thik, thin the batter slightly with warm water. Fold or roll and serve with powdered sugar, maple syrup and/or fruit.