1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 to 3 tablespoons vanilla
1 1/2 cups milk
3 tablespoons melted butter
3 tablespoons sugar
Combine all ingredients and stir until lumps are gone. Ladle onto a hot (350 degrees) griddle coated with vegetable oil or clarified butter.
If you would like to add extra ingredients, such as chocolate chips or berries, sprinkle them on the wet side of the pancake now, while the underside cooks.
Look for bubbles on the wet surface (a sign that the air is cooking out of the pancakes), or use a spatula to peek underneath, making sure the pancake is golden brown. Flip and cook for another 2 to 3 minutes.
Serve with syrup, whipped cream and more berries or chocolate chips.
Courtesy of Sarah Simington, chef/proprietor of the Blue Moon Cafe in Fells Point
Per pancake (based on 6 large pancakes): : 255 calories, 7 grams protein, 9 grams fat, 5 grams saturated fat, 34 grams carbohydrate, 1 gram fiber, 91 milligrams cholesterol, 232 milligrams sodiumKarl Merton Ferron, Baltimore Sun