Ingredients are below and full recipe is posted on my blog www.royaleeats.com

Note: This recipe will provide a thick batter. If the batter appears to be too thick for your liking, fold in extra milk a couple of tablespoons at a time until you reach your desired consistency. Test your pancakes by cooking 1 pancake first and see the results before adding in extra milk.

Ingredients:
•2 cups Unbleached All-Purpose Flour
•⅓ cup Granulated White Sugar
•4 teaspoons Baking Powder
•¼ teaspoon Baking Soda
•½ teaspoon Fine Sea Salt
•1 ¾ cups + 2 tablespoons Whole Milk
•¼ cup Unsalted Butter, melted & cooled
•2 teaspoons Pure Vanilla Extract
•1 Large Egg, at room temperature
•½ Unsalted Butter, divided into tablespoons to cook with

33 Comments

  1. I typically use Bisquick, and its been decades since i did it from scratch. Is that the reason mine come out real dark and dry? Maybe i got the heat too high, but i eait til i see bubbles, then turn. Yet still dark n dry. Ugh

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