In a large bowl, whisk together the flour, sugar, baking powder, salt and soda.
Make a well in the center and add the milk, butter, eggs and vanilla.
Whisk together until no dry streaks remain. A few lumps are ok. Don't over mix.
Heat a griddle to medium heat (350 degrees F on my nonstick griddle) until a drop of water sizzles across the surface.
Pour batter into circles on the preheated griddle (I use my #20 cookie scoop, which holds about 3-4 tablespoons, to portion out the batter ).
Cook until small bubbles appear on the surface and the edges are set.
Flip the pancakes and cook until golden and no longer doughy in the center. Repeat with remaining batter.
Serve immediately or keep warm in a single layer in 170-degree oven until ready to serve.
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