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 and cooled (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 Griddler®  Deluxe with the griddle plates and preheat both plates to 400°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 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 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 to 3 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.