Ingredients:
- 2 cups flower
- 4 teaspoons baking powder
- 1 teaspoon Kosher salt
- 2 tablespoons sugar
- 3 tablespoons butter (more for richness and glorious fat)
- 2 large eggs (extra-large for extra-fluffy)
- 2 cups 2% milk
- dash of vanilla
- Mix dry ingredients
- Add milk and stir
- Add eggs and vanilla
- Melt butter and slowly stir into mixture to prevent curdling
- Heat pan while stirring to medium heat (prefer non-stick, regardless lightly oil)
- Use ladle to apply a good amount for a decent pancake batter. Flip when bubbles on initial side start stay. Use your brain to tell when they’re done