3cupsall purpose flourspooned and levelled*see Notes
2tablespoonsbaking powder
2 ½tablespoonssugar
1teaspoonfine sea salt**see Notes
2 ½cupsmilkI used whole milk
½cupunsalted buttermelted (or melted coconut oil)
2large eggsbeaten
1 ½teaspoonsvanilla extract
Instructions
Mix the first 4 ingredients in a large bowl with a whisk.
In another bowl, whisk all the wet ingredients (milk,butter,eggs,vanilla) until well combined.
Add the wet to the dry ingredients and fold with a spatula until fully combined. Gently break up big lumps in the batter (a few small lumps is fine).
Smear a thin layer of oil to a non-stick frying pan and wipe excess with a paper towel. Once heated, pour a heaping ¼ cup of batter to the pan. You can fit 2 to 3 depending on the size of your pan.
Cook on medium-low heat until small bubbles form (and some start to pop) around the outer part of the pancake. Flip and cook the other side until nicely browned and cooked through.
Serve with butter, maple or pancake syrup and some berries. Enjoy!
Notes
*To measure flour, fluff the flour with your scoop to aerate it. Spoon over the measuring cup and level using a bread knife or your clean fingers.**If using fine table salt, reduce the amount to ½ or ¾ teaspoon.