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!

They sound good. Breakfast tomorrow, maybe. thanks.

thanks for the recipe

Wonder if using buttermilk, instead of milk,with this recipe would be good? Just a thought. Gotta try them! with milk first.

You might want to clarify as you used all capital T's. I believe some of the T's are for tsp (i.e. Baking Powder) and some for tbsp (i.e. butter), correct?

If you use buttermilk, be sure to use baking soda with/instead of baking powder. The acid in the buttermilk requires a certain chemical reaction in order for the pancakes to rise - you won't get that reaction with baking powder alone.

I use "T" for tablespoons and tsp. for teaspoons. Sorry for the confusion.

Thanks!

Sounds good