Ingredients
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
Pinch freshly grated nutmeg, optional
2 large eggs, room temperature
1 1/4 cups milk
1/4 teaspoon pure vanilla extract
4 tablespoons unsalted butter, (1/2 stick), melted, plus more for serving
Vegetables oil, such as Canola, for cooking pancakes
Maple syrup, for serving, optional
Cooked bacon and fresh fruit, for serving, optional
Directions
- 1. Preheat oven to 200 degrees F.
- 2. Whisk together flour, sugar, baking powder, salt, and nutmeg, if using, 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 occasionally. Remove from heat. Whisk into the egg mixture.
- 3. Pour wet ingredients into dry ingredients and stir, using a whisk, just until a thick, slightly lumpy batter forms; set aside to sit for 10 minutes.
- 4. Heat a cast-iron, or nonstick skillet, or a 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 surface of pancakes and undersides are golden brown, about 2 minutes. Flip and cook about 1 minute more. Repeat with remaining batter.
- 5. Serve immediately topped with butter and maple syrup. Serve with bacon and fresh fruit. If desired, transfer pancakes to a platter and keep warm in oven.