We love this simple, easy recipe. The freshly milled flour from 100% organic wheat gives the pancakes an
incredible creamy nutty flavor. They aren’t too sweet and are lightly scented with vanilla. Delicious!
TIP: Over-mixing pancake batter is a common mistake! Tt makes them heavy and flat, not fluffy. To
prevent this, mix dry and wet ingredients separately.
PREP 10mins COOK 20mins TOTAL 30mins
Makes 8-10 4” pancakes
• 1 1/2 cups (195 grams) wheat flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt, 1/4 teaspoon if using table salt
• 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for skillet (or other neutral tasting oil)
Sift the flour, sugar, baking powder and the salt into a medium bowl. Warm milk until lukewarm (by warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps). Whisk milk, egg, melted butter, and the vanilla extract until combined.
Make a well in the center of the dry ingredients, pour wet ingredients into the well and use a whisk to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush skillet with oil using a paper towel. Gently pour the batter into a 4-inch circle. When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve immediately and ENJOY!!