PANCAKES

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PANCAKES

Yield 2

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 3 tbsp sugar
• 1/2 tsp salt
• 2 cups whole milk
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp melted butter
• 4 tbsp butter (for syrup)
• maple syrup of choice
• 1 lemon, zested

Instructions

1. Start by adding all-purpose flour to a large bowl, followed by baking powder, sugar, and a healthy pinch of salt. Whisk everything together.
2. In a separate bowl, pour in whole milk. Crack in two eggs, add a splash of vanilla extract, and use a fork to break the yolks and gently mix until the liquid is smoothly combined.
3. Pour the wet ingredients into the dry. Add melted butter, then gently fold everything together with a spatula, working from the sides toward the center. Stop as soon as the batter comes together — a few lumps are exactly what you want.
4. While the batter rests, make the syrup. Melt butter in a small pan over medium-low heat, then pour in your favorite maple syrup. Let them warm, then zest in fresh lemon to brighten it up. Set aside and keep warm.
5. Heat a griddle over medium heat and melt a knob of butter. Once the butter begins to lightly brown, scoop two generous portions of batter onto the hot surface for big, fluffy pancakes.
6. When the edges start to set and tiny bubbles rise and pop across the surface, flip and cook the second side until golden brown.
7. Stack the pancakes high and generously pour over the warm lemon maple butter syrup. Serve immediately while hot and enjoy!

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