1 3/4 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon fine salt

1/8 teaspoon freshly ground nutmeg

3 tablespoons unsalted butter, plus more as needed

2 large eggs, room temperature

1 1/4 cups milk, at room temperature

1/2 teaspoon vanilla extract

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat. Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Submitted by Mr. Jamie Taylor

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