The Original Recipe
Make The Original Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Finish & Serving
Method
Batter
Prepare dry ingredients
In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined and aerated.
Combine wet ingredients
In a separate bowl or large measuring cup whisk the whole milk, eggs, melted unsalted butter, and vanilla extract until smooth and slightly frothy.
Make the batter
Pour the wet mixture into the dry ingredients. Using a spatula, gently fold and stir until just combined and there are no large streaks of flour. A few small lumps are fine — do not overmix. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.
Cook & Finish
Heat the pan
Place a nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the surface. Adjust heat so the pan is hot but not smoking (surface should register about 350°F / 175°C if using an infrared thermometer).
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot pan, leaving space between. Cook until bubbles form across the surface and edges look set, 2–3 minutes. Flip and cook the second side until golden brown, 1–2 minutes more. Repeat, adding more butter to the pan as needed, until all batter is used.
Keep warm
If making a batch, preheat an oven to 200°F (95°C) and keep cooked pancakes on a baking sheet in the oven to stay warm and soft while finishing the rest.