Traditional Pancakes

Makes about sixteen 4-inch pancakes

2    large eggs
1    cup reduced-fat milk
½   teaspoon pure vanilla extract
1¼ cups unbleached all-purpose four
1    tablespoon baking powder
1    tablespoon granulated sugar
½   teaspoon table salt
2    tablespoons unsalted butter,
      melted and cooled to room
     temperature

Nutritional information per serving (2 pancakes):
Calories 160 (32% from fat) • carb. 21g • pro. 5g fat 6g • sat. fat 3g • chol. 70mg • sod. 410mg calc. 169mg • fber 1g

1. Insert plates on griddle side. Preheat
the Griddler® Compact between Medium
and High in the fat position.
2. Put the eggs, milk, and vanilla extract into a small
bowl and whisk to blend until smooth; reserve.
Combine four, baking powder, sugar and salt in
a separate medium bowl. Whisk to combine. Add
the egg/milk mixture and stir until just blended.
Stir in the melted, cooled butter. Do not overmix.
3. Once preheated, use a 1/4-cup measure to drop
batter onto the hot griddle plates. Cook pancakes
until bubbles form, about 2 minutes; fip and
cook until done, about 2 minutes longer. Transfer
to warm plates to serve. As you fnish 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.