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(C) Confident Cook 2010
To print, scroll to bottom of screen and click on "Print page". Disable pop-up blocker. Ingredients:
2 eggs
2 cups milk 2 Tablespoons melted unsalted butter 1/2 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1 Tablespoon brown sugar 1 Tablespoon white sugar Oil for pan
Directions:
Place a large, shallow baking dish in a warm oven to hold the cooked pancakes until you are ready to serve.
Mix dry ingredients in a large bowl. In a separate bowl, mix wet ingredients. Pour wet ingredients into bowl with the dry ingredients and mix together. Don't worry about lumps, they will disappear during cooking.
With a paper towel, spread a little oil on cooking surface. Heat a large, flat skillet or griddle until very hot. Drops of water will dance across the hot surface when it is hot enough. Pour the pancake batter on to hot surface. Reduce heat to medium.
When bubbles appear and break on the surface of the pancake, it is time to flip it over. Allow the second side to brown. Transfer cooked pancakes to waiting heated dish in oven.
Serve with syrup, preserves or honey.
(C) Confident Cook 2010
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