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Ingredients
- - 1 1/2 cups all-purpose flour
- - 3 T. sugar
- - 1 T. baking powder
- - 1/2 tsp table salt
- - pinch of freshly-grated nutmeg (optional)
- - 2 large eggs, room temperature
- - 1 1/4 cups milk
- - 4 T. unsalted butter (1/2 stick) melted, plus more for serving
- - vegetable oil, such as canola, for cooking pancakes
- - maple syrup, for serving
- - cooked bacon and fresh fruit, for serving
Details
Servings 4
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
1. Preheat oven to 200F
2. Whick together flour, sugar, baking powder, salt, and nutmeg in a large bowl. Beat eggs in a medium bowl. Whisk in about half of milk and vanilla.
3. In a small saucepan over low heat, melt the butter with the remaining milk, stirring occassionally. Remove from heat. Whisk into the egg mixture.
4. Pour wet ingredients into dry ingredients and stir using a whisk until a thick, slightly lumpy batter forms; set aside for 10 minutes.
5. Heat a cast-iron or nonstick skillet or griddle over medium to medium-low heat. Brush with canola oil. Pour batter (1/4 cup for small or 1/3 cup for large pancakes) into pan, about 2 to 3 pancakes per batch depending on pan size. Cook until bubbles break on the surface of pancakes and undersides are golden brown, about 2 minutes. Flip and cook about 1 minute more. If desired, transfer pancakes to a platter and keep warm in over. Repeat with remaining batter.
6. Serve immediately, topped with butter and syrup. Serve with bacon and fresh fruit.
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