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1 egg 1/2 tbsp. sugar 8 fl. oz. milk (1 cup) 1 tsp. vanilla extract 1 tbsp. melted butter 5.0 oz. (by weight) all-purpose flour (1 cup) 1/2 tbsp. baking powder 1/4 tsp. salt

Preheat griddle to 375°F.

Whisk the egg with sugar. Add milk, vanilla extract, and melted butter. Add the remaining dry ingredients, mixing as little as possible.

Add a little butter to the griddle. Use 1/4 cup of batter per pancake. Makes about 8 pancakes.

Pictured above: pancakes, real Vermont maple syrup, Vermont Smoke & Cure breakfast sausage, and a mimosa.

Scaled and slightly modified from the Mark Bittman recipe in How to Cook Everything , as reproduced here: http://www.culinate.com/content/2770/Basic+Pancakes

I also discovered that these pancakes freeze fairly well .

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