Milk & Egg Pancakes

1. Mix Wet Ingredients
• In a medium bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.

2. Combine Dry Ingredients
• In a separate bowl, sift together flour, sugar, baking powder, and salt.

3. Make the Batter
• Gradually pour the wet mixture into the dry ingredients.
• Stir gently until just combined (batter should be slightly lumpy – don’t overmix).

4. Cook the Pancakes
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
• Pour about 1/4 cup of batter for each pancake.
• Cook until bubbles form on the surface and edges look set (about 2 minutes).
• Flip and cook for another 1–2 minutes until golden brown.

5. Serve
• Stack pancakes on a plate.
• Add toppings like fresh berries, maple syrup, or whipped cream.

 Tips for Perfect Pancakes:
• For extra fluffiness, separate the egg whites and beat them until soft peaks form, then fold into the batter.
• Keep pancakes warm in a low oven (200°F / 95°C) while cooking the rest.
• Try adding chocolate chips, banana slices, or cinnamon for variation.