Perfect Pancakes

For some time I have been obsessed with making Perfect Pancakes at home. Fluffy and light but crispy and buttery, I knew what I wanted. I tried and tweaked about eight recipes and here is the result: I am proclaiming them Perfect! The method is a little involved (the blender is the secret) but it is well worth it, believe me. ; )

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Perfect Pancake Recipe

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Ingredients:

1-1/2 cups all-purpose Flour

2 Eggs

3 Tablespoons melted Butter

9 ounces Whole Milk

1/4 cup Sugar

1 teaspoon Vanilla extract

1/2 teaspoon Salt

1 teaspoon Baking Powder

1 teaspoon Baking Soda

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Combine all dry ingredients except sugar in a blender and process on grind (medium) setting until flour is light, about 1 minute. Sift and set aside.

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Put the eggs and sugar in the blender on mix (low) setting for a minute or until eggs are light yellow in color. Add the melted butter, vanilla extract and milk, blend for another minute. Pour into a mixing bowl.

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Pour the dry ingredients into to the wet ingredients and using a rubber spatula fold/mix gently until combined, the batter will still have some little flour bits.

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Heat a skillet or griddle on medium, add just enough vegetable oil to coat the pan. Scoop 1/3 or 1/2 cup measures of the batter into the pan, flip when the surface is bubbly and edges are golden.

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Serve immediately or keep in a warm oven. Top with butter pats and drizzle with syrup, honey or a dollop of jam.