adapted from Pioneer Woman
3 cups plus 2 tablespoons cake flour
3 tablespoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 cups milk, plus more if needed for thinning
3 teaspoons vanilla
2 large eggs
4 tablespoons unsalted butter, plus more for buttering the griddle
Pancake bar toppings: mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter
Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning; the batter should not be overly thick.
Set a griddle over medium-low heat and butter the surface when it's hot. Use a 1/4-cup measure to drop the batter onto the griddle in batches. Fry the pancakes on both sides until golden, about 2 minutes per side.
Serve with an assortment of your favorite pancake toppings, such as mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/perfect-pancakes-and-toppings.html?oc=linkback