Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt and baking soda. In a large liquid measuring cup or bowl, whisk together the milk, butter, vanilla and eggs until smooth. Pour the liquid ingredients over the dry ingredients and stir just until combined, leaving all the lumps in the batter. Let the batter rest for 5 minutes.
- While the batter rests, line a large baking sheet with two kitchen towels stacked on top of each other. Place the sheet in the oven and heat the oven to 180 degrees or its lowest temperature setting.
- Place a large nonstick skillet or griddle on the stove and heat over medium heat or heat a nonstick electric griddle. Scoop a level 1/3 cup of the batter and pour into the center of the skillet, allowing it to spread out naturally into a 6- to 7-inch round. Cook until the pancake is golden on the bottom and bubbly on top, 1 ½ to 2 minutes. Flip the pancake and cook until the underside is golden and the batter is just cooked through, 1 minute more.
- Pour another 1/3 cup batter into the skillet and cook until golden on the bottom and the bubbles on top just start to set, 45 to 60 seconds. Using a large spatula, flip the pancake and cook until the underside is golden and the batter is just cooked through, 30 to 45 seconds more. The decreased times here are because your skillet is now warmer than it was when you cooked that first pancake.
- As each pancake is cooked, remove the skillet fully from the burner (to prevent it overheating) and slide the pancake between the towels on the baking sheet in the oven. Return the skillet to the burner and repeat, making five more pancakes with the remaining batter. The pancakes will stay hot in the oven for at least 20 minutes with no loss of quality.
- When ready to serve, stack three to a plate and serve immediately with butter and syrup.
Notes
This recipe is a simple and satisfying breakfast option. You can serve it with your favorite toppings like butter, syrup, or fresh fruit.