Easy Great Pancakes

1 1/2 Cup Flour

5 tsp Sugar

1 tsp Salt

3 Tbsp Baking Powder (or 2 for thinner pancakes)

1 Cup Milk

4 Tbsp Butter

1 tsp Vanilla Extract

1/2 tsp Almond Extract (optional)

2 Eggs

Put all dry ingredients into a bowl and whisk.

Microwave milk and butter in the same container (I use a 2 C glass measuring cup) for about 60 seconds and then stir until rest of butter has melted (just warm enough to melt butter without cooking eggs).

Crack eggs into a separate bowl, including the yolks, and whisk briskly until you see bubbles throughout.

Now add the vanilla & almond extracts, dry ingredients, and milk & butter into the bowl with eggs.

Mix until everything is incorporated, but don't overmix.

Turn the burner to Low-Low (or whatever it's called between Low and Medium-Low) and let the pan heat up (If using a pan, I prefer steel pans without nonstick coatings for pancakes), or set to 300° on your electric griddle.

Spray light amount of cooking spray, or - even better - put a pat of butter where you'll pour.

Scoop batter with a 1/3 Cup measuring cup to pour consistent sized pancakes (pour directly on melting butter).

In about 2 minutes (or less), you'll see bubbles form out to the edges (not just in the middle).

Flip with a thin spatula (I use a fork to lift the edges sometimes), then wait another 1-2 minutes.

NOTE: Stoves vary, so you may have to experiment with the temp setting and cooking times a little.