About the Recipe
Soft, sweet, buttery, with a crunchy edge.
3 (4)  eggs
½ cup (⅔ cup) [1 cup] flour
½ cup (⅔ cup) [1 cup] milk
¼ tsp (¼+ tsp) [½ tsp] salt
½ tsp (⅔ tsp) [1 tsp] vanilla
4 tsp (5+ tsp) [8 tsp] sugar
Use plain amount for 3 pancakes, amount in (parentheses) for 4 pancakes, or amount in [brackets] for 6 pancakes
Preheat oven to 425° F/220° C. Place small cast-iron pan into oven to preheat it, as well. Add all ingredients to blender, and mix until just combined.
Put 3 tsp butter in pan, and let melt. Once melted, pour one pancake's worth of batter into the pan, enough to cover the bottom but not much more. Cook about 15 minutes, until top edge is crispy and brown.
Batter can rest overnight in refrigerator.