3 cups all-purpose flour
1 teaspoon baking soda
1 ½ tablespoons baking powder
1/3 cup granulated sugar
1 teaspoon salt
2 whole eggs
1 2/3 cup whole milk
2 tablespoons melted butter
½ teaspoon vanilla extract
Non-stick cooking pan spray
Softened butter, for serving
Heated maple syrup, for serving
Optional, preheat oven to 200 degrees F. to keep each batch warm. Line a sheet tray with a rack and place a piece of parchment over the rack.
In a large bowl whisk flour, baking soda, baking powder, sugar and salt.
In a smaller bowl beat eggs with milk, butter and vanilla.
Heat a griddle to 350 degrees F.* See notes below.
Whisk wet into dry until combined.
Lightly spray the griddle with pan spray then with a paper towel, wipe it so that there are no obvious pools of oil. Keep the oiled paper towel and use to wipe the pan before the next batch.
Once the pan is at 350 degrees F., use a 1/3 measuring cup for a 5” pancake and pour onto the prepared pan. The total cooking time will be between 3 ½ to 4 minutes. It may take a little longer on the first side than the second. Wait until the edges start to dry and get a few bubbles, then take a peek under one. Flip using a silicone thin lipped spatula and cook on the second side.
If you are cooking in batches, place your first batch on the prepared pan and hold in the oven. Be advised however that holding them in the oven will dry them out a bit so if you are following the oven hold method, do not keep them in the oven for more than ten minutes.
Serve immediately with softened butter and maple syrup.
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