Equipment: Digital Scale (preferred), Griddle or Skillet, 2 Medium Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Receiving Plate or Platter (optional – warmed in the oven)

Before You Dive In – Prep: Please read!

• Melt and cool the butter, if using the microwave 20-30 seconds works
• Combine milk and vinegar in a small bowl or liquid measuring cup, let sit for about 10 minutes
• Bring ingredients to room temperature, preferred

Step 1: In a medium bowl, whisk together the dry ingredients. Set aside.

Step 2: Whisk the egg, butter and vanilla into the milk/vinegar mixture.

Step 3: Pour the wet ingredients into the dry ingredients and thoroughly combine. Allow the batter to sit for a few minutes while the skillet heats.

Step 4: Spray a skillet with non-stick spray or grease with your favorite oil or butter. Heat the skillet on medium low/medium. I like to cook my pancakes low and slow to prevent soggy middles, but you may cook them in the way you prefer.

Step 5: Pour about 1/4 cup of batter per pancake onto the griddle – or your desired amount if making shapes or minis. When the edges start to dry and the bubbles on the surface are popping, your pancakes are ready to flip. Use a spatula, or your very gifted pancake flipping technique, to flip them over.

Step 6: Cook the other side. Your pancakes are done when you gently poke the middle of the surface with your finger and the cake springs back. If your finger leaves a dent, the pancake needs to cook a bit longer.

Step 7: Remove pancakes from the skillet and transfer to a warm receiving plate. Top immediately and enjoy!