- 1 3/4 cups milk
- 1 cup flour
- 3 large eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 4 Tbsp butter, melted
- 4 Tbsp butter
- In a blender, add milk, flour, eggs, vanilla, and salt. Blend just until combined.
- Turn blender on again and through the opening in the blender lid, slowly drizzle the melted butter into the blender. Once all the butter is added, turn the blender off.
- Preheat a 10 inch non-stick skillet over medium heat. Once heated, add a tsp of the remaining 4 Tbsp of butter to the pan to coat.
- Add just under 1/3 cup of batter to the pan. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.
- Cook for about 1 minute until the batter looks dull and dry.
- Then using a silicone spatula, lift the pancake by the edge and flip. Allow the other side to cook for about 30 seconds until lightly golden.
- Transfer to a plate and serve or place in a 200 degree oven to keep warm while you make the other pancakes.
- You can serve them as a circle or fold them into fourths – which is the way I like to serve them.
- Repeat the process with the remaining batter. It makes 12 pancakes.
- Serve with topped them with syrup, jam/preserves, powdered sugar with lemon juice, or fresh fruit.