Perfect Pancakes

2          large eggs

¾         cup reduced-fat milk

½         teaspoon pure vanilla extract

1          cup plus 2 tablespoons unbleached, all-purpose flour

1          tablespoon baking powder

1          tablespoon granulated sugar

½         teaspoon table salt

2          tablespoons unsalted butter, melted (plus more for griddle plates if desired)

Nutritional information per serving (2 pancakes):
Calories 150 (35% from fat) • carb. 20g • pro. 4g • fat 6g • sat. fat 3g
• chol. 74mg • sod. 453mg • calc. 83mg • fiber 0g

1.  Fit the grill with the griddle plates and preheat both plates to 350°F.

2.  Put the eggs, milk and vanilla in a small bowl and whisk to blend until smooth; reserve. Combine flour, baking powder, sugar and salt in a separate, medium bowl. Stir with a whisk to blend. Add the egg/milk mixture and stir until just blended. Stir in the melted, cooled butter. Do not over mix, or cooked pancakes will be thin and tough – batter should be
a bit lumpy.

3.  Using a ¼-cup measure, drop batter onto preheated griddle (if you like extra buttery pancakes, put about ½ tablespoon of butter on each plate and melt before dropping batter on plates). Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 2 minutes longer.

4.  Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.