Pillowy fluffy pancakes

These pancakes are pillowy and fluffy goodness. With just the perfect amount of sweetness, they can be enjoyed with or without syrup. Don’t be surprised if they’re gobbled up quickly!

SERVINGS: about 20 small-medium sized pancakes

PREP TIME: about 10 mins

COOK TIME: about 20 minutes

TOTAL TIME: about 30 minutes

INGREDIENTS

3 cups unbleached all purpose flour

5 teaspoons aluminum free baking powder

3/4 teaspoon kosher salt

4 tablespoons pure cane sugar

2 1/2 cups milk

2 eggs

6 tablespoons melted butter

4 teaspoons vanilla extract

Directions

1.In a large bowl, whisk together all dry ingredients (flour, baking powder, salt, and sugar).

2. Make a well in the middle of the dry mixture and pour in the wet ingredients (milk, eggs, butter, and vanilla). Stir gently with a spoon until all ingredients are just combined, making sure not to over stir. The mixture will have some lumps and bubbles, this is good.

3. Heat a griddle or large pan of your choice over medium heat. Lightly coat the bottom of the pan with a thin layer of pure canola oil.

4. Using a 1/4 cup measuring cup, spoon the batter onto the greased surface making sure to leave some room in between pancakes.

5. Once the top of the pancake starts rising and bubbling, and the bottom edges have crisped a little, flip the pancake and let it cook on the other side until cooked through.

6. As the pancakes are finished, transfer them to a dish and immediately top with butter. Continue this process until all pancakes are finished.

7. Serve warm. Top with pure maple syrup, or not. They’re truly delicious on their own!

NOTES

• We suggest using organic ingredients for best results

• Any type of milk works in this recipe. Almond, coconut, whole milk, or even half and half will yield similar results