Ingredients
• 2½ cups all-purpose flour
• 1½ tablespoons baking powder
• 1-1½ teaspoons salt
• ¼ cup butter, melted
• 2 tablespoons neutral oil (vegetable or canola)
• 2-2½ cups milk
• 2 eggs
• 1½–2 teaspoons vanilla extract
• Additional butter for cooking
Instructions
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk the milk, eggs, melted butter, oil, and vanilla.
3. Add the wet ingredients to the dry ingredients and whisk just until combined. The batter should be medium and pourable vs thick and clumpy.
4. Let the batter rest for 5–10 minutes.
5. Heat a skillet or griddle over medium heat and lightly butter the surface.
6. Pour batter onto the hot pan without spreading.
7. Cook until bubbles form and the edges look set, then flip.
8. Cook the second side until golden and cooked through. Repeat, buttering the pan lightly between batches.
Makes 8-12 pancakes