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/