Blue Moon Pancakes

Pancake recipes often require the cook to combine the wet and dry ingredients separately, to mix them gently and let the batter "rise" before ladling it onto a griddle. Other recipes call for cake flour to give the pancake more density. Separating wet and dry is just a hassle, in this recipe, you throw it all in together, stir it up and you are ready to go.The result is a slightly thinner pancake, but one that is more than just a way to serve fruit or syrup. Simington's secret is vanilla. A lot of vanilla.

Yield:

Makes 4 to 6 five-inch pancakes or 12 to 14 silver-dollar pancakes

Ingredients

1. 1 1/2 cups all-purpose flour
2. 1 tablespoon baking powder
3. 2 eggs
4. 2 to 3 tablespoons vanilla
5. 1 1/2 cups milk
6. 3 tablespoons melted butter
7. 3 tablespoons sugar

Directions

1. Combine all ingredients and stir until lumps are gone. Ladle onto a hot (350 degrees) griddle coated with vegetable oil or clarified butter.
2. If you would like to add extra ingredients, such as chocolate chips or berries, sprinkle them on the wet side of the pancake now, while the underside cooks.
3. Look for bubbles on the wet surface (a sign that the air is cooking out of the pancakes), or use a spatula to peek underneath, making sure the pancake is golden brown. Flip and cook for another 2 to 3 minutes.
4. Serve with syrup, whipped cream and more berries or chocolate chips.

Notes