Originally Posted by golfer

Makes 4 to 6 five-inch pancakes or 12-14 silver-dollar pancakes.
1 1/2 cups all purpose flour
1 T baking powder
2 eggs
2 to 3 T vanilla
1 1/2 cups milk (I start with 1 cup)
3 T melted butter
3 T sugar (I use 2 T)

Combine all ingredients and stir until lumps are gone. Ladle onto a hot (350 degrees) griddle coated with cooking spray or clarified butter. If I am using a non-stick pan, I don't use anything.
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.
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.

Serve with syrup, whipped cream or more berries of chocolate chips.

The creator of this recipe is Sarah Simington, chef/proprietor of the Blue Moon Cafe in Fells Point, Maryland.

I make these with egg beaters, skin milk, and margarine to keep it as low fat as possible.

Bon Appetit!