- 2 cups milk
- 280 g flour
- 2 free-range eggs
- 2 t vanilla extract
- Vegetable oil
- ½ t buttter
- 1 t sugar
Whisk together milk, flour, free-range eggs and vanilla extract until well incorporated and lump free.
Place a non-stick pan over a medium to low heat and lightly coat with vegetable oil.
Add a small ladle of the batter to the warm pan and swirl to cover the base.
Fry until small bubbles form, then flip and cook on the reverse side until golden.
Repeat to finish the batter.
In a pan, melt butter with sugar until golden brown. Add pancake and coat.
Repeat with the remaining pancakes.