• 1 1/2 cups all-purpose flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • pinch freshly grated nutmeg, optional
  • 2 large eggs, room temperature
  • 1 1/4 cup milk
  • 1/3 tsp pure vanilla extract
  • 4 tbsp unsalted butter, melted, plus more for serving
  • vegetable oil, such as canola, for cooking pancakes
  • maple syrup, for serving
  • cooked bacon and fresh fruit, for serving


  1. Preheat oven to 200 degrees.
  2. Whisk together flour, sugar, baking powder, salt and nutmeg in a large bowl.
  3. Beat eggs in a medium bowl and then whisk in about half of milk and vanilla.
  4. In a small saucepan over low heat, melt the butter with the remaining milk, stirring occasionally.
  5. Remove from heat and whisk into the egg mixture.
  6. Pour wet ingredients into dry ingredients and stir using a whisk until a thick, slightly lumpy batter forms; set aside for 10 minutes.
  7. Heat a cast-iron or nonstick skillet or griddle over medium to medium-low heat and brush with canola oil.
  8. Pour batter (1/4 cup for small or 1/3 cup for large pancakes) into pan, about 2 to 3 pancakes per batch depending on pan size.
  9. Cook until bubbles break on surface of pancakes and undersides are golden brown, about 2 minutes.
  10. Flip and cook about 1 minute more.
  11. If desired, transfer pancakes to a platter and keep warm in oven.
  12. Repeat with remaining batter.
  13. Serve immediately, topped with butter and maple syrup, alongside bacon and fresh fruit.

Courtesy of Food Network 2011 Calendar


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