2 large eggs
3/4 cup reduced-fat milk
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons unbleached, all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon table salt
2 tablespoons unsalted butter, melted and cooled (plus more for griddle plates if desired)
Per serving (2 pancakes):
Calories 150 (35% from fat)
3g Saturated Fat
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.
Using a 1/4-cup measure, drop batter onto preheated griddle (if you like extra-buttery pancakes, put about 1/2 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.
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.