Pour the melted butter into the milk mixture and stir together.
In a separate bowl add the buttermilk, egg and vanilla then whisk together. In a small bowl melt the butter and set aside. Whisk the ingredients together and set aside. Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Sift the flour, sugar, baking powder and salt into a large bowl. Repeat with the remaining batter, adding more butter to the skillet as needed. Ingredients 135g/4oz plain flour 1 tsp baking powder tsp salt 2 tbsp caster sugar 130ml/4fl oz milk 1 large egg, lightly beaten 2 tbsp melted butter. Sift in the flour and whisk until batter is smooth and lump-free. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. In a bowl, beat the egg and then whisk in the milk. Flip with a spatula and cook about 1 minute more on the second side. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Melt the butter in a large cast iron skillet or griddle over medium heat.
#Pancakes from scratch recipe free
Whisk until lump free - no longer than 30 seconds. In another bowl, beat the eggs and then whisk in the milk and vanilla. Place flour, baking powder, sugar and salt in a bowl, whisk to combine. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.