Sunday Morning Pancakes

Sunday mornings are the bane of my sanity throughout a busy week. Luckily, this weekend I didn’t have to be up at the crack of dawn for my FE preparation course and Alex didn’t have to travel to Connecticut for NBC. So this morning I woke up without an alarm, this in itself was a sure sign of a great day. I started the coffee pot and decided that I was going to surprise Alex with his favorite breakfast. 
Now, I am not a huge fan of sweets or heavy carbohydrates in the morning, but sometimes we have to make sacrifices for the ones we love. Admittedly, these pancakes are by no means a chore to make or to indulge in. They’re sweet, fluffy and scrumptious.

Sunday Morning Pancakes
Yields: 3-4 Servings

1 cup flour
3 tablespoons sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
2 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup 2% milk
1 egg
1 tablespoon butter
maple syrup

Start by combining the flour, sugar, salt and baking powder in a small bowl. Whisk them together until they are well combined. In a separate medium size bowl, combine the melted butter, vanilla, milk, and the egg. Whisk these together immediately (or the cold milk will harden the warm butter). Slowly combine the dry ingredients into the wet while whisking them gently.
Preheat a large skillet or griddle over medium-high heat and rub a little bit of butter onto it. Using a 1/3 measuring cup, fill the cup about 2/3 of the way full with batter and slowly add it to the pan. The pancake will cook for about two minutes per side. This recipe should yield about 8 perfect pancakes.

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