Ingredients:

  • 1.5 cups All Purpose Flour (190g)
  • 1.5 cups Whole Milk (350ml)
  • 3 Large Eggs
  • 3 tbsp Unsalted Butter, melted (42g)
  • 2 tbsp Granulated Sugar (25g)
  • 1 tbsp Vanilla Extract (15ml)
  • 0.25 tsp Fine Sea Salt
  • 2 tbsp Granulated Sugar for sprinkling
  • 1 tbsp Salted Butter for the pan

Instructions:

  1. Combine the 1.5 cups milk (350ml), 3 large eggs, and 1 tbsp vanilla extract in a large blender. Note: Starting with liquids prevents flour from sticking to the bottom.
  2. Add the 1.5 cups flour (190g), 2 tbsp sugar (25g), and 0.25 tsp salt to the blender.
  3. Pulse on high for 20 seconds until the mixture is completely smooth and bubbly.
  4. Pour in the 3 tbsp melted butter (42g) while the blender is on low. Note: This prevents the butter from solidifying into chunks.
  5. Let the batter sit for at least 5 minutes at room temperature. Note: This allows the bubbles to settle and the flour to hydrate.
  6. Heat your skillet over medium heat and add a tiny sliver of the salted butter.
  7. Pour 1/4 cup of batter into the center of the pan. Immediately swirl the pan until the bottom is covered.
  8. Cook for 45-60 seconds until the edges turn golden and start to lift.
  9. Slide your spatula under the edge and flip with a quick motion.
  10. Cook the second side for 20 seconds until lightly spotted with brown.
  11. Remove from the pan, sprinkle with the extra granulated sugar, and fold into quarters.