Pancakes for Breakfast, Lunch or Dinner
Catherine Cappiello Pappas
Combine the milk, vanilla, butter and egg in a cup and gently beat to incorporate.
Slowly pour liquid ingredients, into the dry ingredients, while stirring the batter.
Heat a griddle or cast iron frying pan with a pat of butter and ladle the batter into the pan. When tiny hole appear in the pancake carefully flip and finish cooking on the other side.
Serve with syrup or honey.