View source for Pancake batter

*1 ¼ cups all-purpose flour
*¼ cup sugar
*1/2 teaspoons salt
*2 teaspoon baking powder
*1 ¼ cups milk, room temperature
*¼ cup unsalted butter, melted
*1 egg
*1 teaspoon vanilla extract
*1 tablespoon unsalted butter


In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine.
In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine.
Add the milk mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Be sure not to overmix.
Let the batter rest for 15-30 minutes at room temperature.
Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and 1 cup of batter to the pan. 
Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.


''Original recipe found at https://shop.kpkitchen.eu/''

[[category:Breakfast]]