Ingredients:
8 Tbsp butter
1 C flour
1 3/4 C whole milk
3 large eggs
1 tsp vanilla
1/4 tsp salt
Powdered sugar, lemon juice, maple syrup, strawberries for topping.
Directions:
Melt 4 tablespoons butter in a 10 inch nonstick or cast iron skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender and blend until smooth.
Heat oven to 200 to keep cooked pancakes warm while you continue cooking additional ones.
Heat skillet over medium heat or until a drop of water sizzles in the pan.
Add 1 tsp butter, coat the pan with melted butter. Pour a scant 1/3 cup of batter and quickly swirl the pan to evenly coat the bottom.
Cook until the pancake sets, about 1-2 minutes. Using a spatula, lift the pancake by the edge and turn; cook until lightly golden on the other side, about 15-30 seconds. Transfer to a plate and keep warm in oven while making the others. Repeat with butter and batter – will make about 12 pancakes (depending on the size of your pan) If the batter seems too thick, thin it with a bit of warm water.
You can serve the pancakes, flat and open or I like to fold them into fourths – they look prettier that way!
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