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Pancakes

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Substances

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/8 teaspoon freshly floor nutmeg

2 massive eggs, at room temperature

1 1/4 cups milk, at room temperature

1/2 teaspoon pure vanilla extract

3 tablespoons unsalted butter, plus extra as wanted

Instructions:

1_ In a big bowl, whisk collectively the flour, sugar, baking powder, salt, and nutmeg.

2_ In one other bowl, beat the eggs after which whisk within the milk and vanilla.

3_ Soften the butter in a big forged iron skillet or griddle over medium warmth.

4_ Whisk the butter into the milk combination. Add the moist components to the flour combination, and whisk till a thick batter is simply shaped.

5_ Protecting the skillet at medium warmth, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 extra pancakes, taking care to maintain them evenly spaced aside. Prepare dinner, till bubbles break the floor of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and prepare dinner about 1 minute extra on the second facet. Serve instantly or switch to a platter and canopy loosely with foil to maintain heat. Repeat with the remaining batter, including extra butter to the skillet as wanted.

6_ Process for including fruit to pancakes: As soon as the bubbles break the floor of the pancakes, scatter the floor with sliced or diced fruit, or chocolate chips, nuts, and so on. Flip with a spatula and prepare dinner for 1 minute extra, being cautious to not burn toppings.

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