PAN CAKE RECIPE

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• 2 large eggs, at room temperature
• 1 1/4 cups milk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter.

PROCEDURES

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. 
• Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake.
•  Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. 
• Ensure Cook till the bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. 
• Flip with a spatula and cook about 1 minute more on the second side. 
• Serve immediately or transfer to a platter and cover loosely with foil to keep warm. 
• Repeat with the remaining batter, adding more butter to the skillet as needed.

HOW TO ADD FRUIT TO THE PANCAKE

•  Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc
• Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.