Food Network Kitchen
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Total:
3 tablespoons sugar
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, and even more as needed
Directions
In a sizable bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs after which whisk inside the milk and vanilla.
Melt the butter in a sizable cast iron skillet or griddle over medium heat.
Whisk the butter in the milk mixture. Add the wet ingredients for the flour mixture, and whisk until a thick batter is simply formed.
Keeping the skillet at medium heat, ladle about 1/4 cup from the batter to the skillet, to generate a pancake. Make a few more pancakes, being careful to keep them evenly spaced apart. Cook, until bubbles break the surface with the pancakes, plus the undersides are golden brown, about 2 minutes. Flip that has a spatula and cook about 1 minute on the second side. Serve immediately or transfer to your platter and cover loosely with foil to hold warm. Repeat together with the remaining batter, adding more butter to your skillet when needed.
Procedure for adding fruit to pancakes: Once the bubbles break the surface from the pancakes, scatter the top with sliced or diced fruit, or chocolate chips, nuts, etc. Flip using a spatula and cook for 1 minute more, fostering not to burn toppings.
Copyright 2003 Television Food Network, G.P. All rights reserved
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