Crispy Pancakes

Ingredients

• 390 grams (3 cups) all-purpose flour

• 50 grams (1/4 cup) sugar

• 2 teaspoons baking powder

• A pinch of salt

• 3 cups of milk

• 6 tablespoons unsalted butter, melted

• 4 large eggs

• 1 teaspoon of vanilla extract

Preparation

1. In a large bowl, whisk together 3 cups flour, 4 tablespoons sugar, 2 teaspoons baking powder, and a pinch of salt.

2. In a medium bowl, whisk together 4 large eggs. Then add in 3 cups of milk, 6 tablespoons unsalted butter, and 1 teaspoon vanilla extract. Whisk until completely combined.

3. Poor the wet mixture into the dry mixture and whisk until combined and there are no lumps.

4. Heat a griddle or non-stick pan to medium heat and coat with butter. Add enough batter to create your desired size of pancake. Make sure to leave about 2 inches between each pancake. Cook on one side until you can see a few bubbles pop on the top and when you check the bottom of the pancake it has a ring of brown. Flip the pancakes and cook until you see the bottom of flipped pancake is also brown. Transfer the pancakes to a serving plate and serve with fruit and maple syrup.

Notes

• Yield: ~ 30 pancakes