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 1 tablespoon more for griddle)

1. Put the eggs, milk, and vanilla in a small bowl and whisk to blend until smooth.
2. Combine flour, baking powder, sugar, and salt in a medium bowl. Stir with a whisk to blend.
3. Add the egg/milk mixture and stir until just blended.
4. Stir in the melted, cooled butter. Do not over-mix, or pancakes will be thin and tough. Batter should be a bit lumpy.
5. Butter griddle with 1 tablespoon of butter.
6. Using a ¼ -cup measure, drop batter onto preheated griddle.
7. Cook pancakes until bubbles form, about 2 to 3 minutes; flip and cook until done, about 2 minutes longer.
8. Transfer to warm plates to serve.