Pancakes

Instructions:

1. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Create a well in the center, then add milk, melted butter, vanilla, and an egg.

2. First, whisk the wet ingredients together in the well, then gradually fold them into the dry ingredients. Stir until the mixture is mostly smooth, with a few lumps being acceptable.

3. Let the batter rest for a few minutes while you preheat your pan or griddle.

4. Warm a nonstick pan or griddle on low-medium heat. Lightly grease with a bit of butter. Pour about 1/2 cup (about 120ml) of batter onto the pan, gently shaping it into a round form with the back of a ladle or measuring cup.

5. Cook on low heat until the bottom side is golden and bubbles form on the surface, then flip with a spatula to cook the other side until golden. Continue with the rest of the batter.

6. Once done, serve the pancakes individually, topped with butter and drizzled with syrup to taste.

Notes:

• These are thick and fluffy pancakes that have to be cooked on low heat so the inside isn't doughy.

• 1 serving is about two 5"-6" diameter pancakes.

• Servings in increments of 4 will use exactly 1 egg increments to prevent using partial eggs.