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American · Breakfast
Classic Griddle Pancakes
Thick, cakey pancakes from a muffin-style batter of equal weights of flour and milk with egg and melted butter, lightly sweetened with sugar and vanilla; thin with a splash more milk if you like them flatter.
- YieldServes 4 · About eight 10 cm pancakes
- Hands-on24 min
- Total29 min
- Difficulty
Ingredients
Wet
- 225 mlwhole milk
- 2large eggs
- 55 gunsalted butter, melted
- 1 tspvanilla extract
Dry
- 225 gall-purpose flour
- 2 tbspgranulated sugar
- 2 tspbaking powder, sieved if lumpy
- 1 tspfine salt
- 1 tbspneutral oil or bacon fat, for the griddle
- 45 mlextra milk, for a thinner batteroptional
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