Perfect pancake recipe without buttermilk

Instructions

1. In a medium bowl beat the eggs, milk, vanilla and butter. Set aside.

2. In a small bowl mix the flour, salt, baking powder and sugar (or malted milk) and whisk together.

3. Pour the flour mixture in to the egg mixture and whisk gently a few times to combine. Stop as soon as no pockets of flour remain. Let batter rest a minimum of 10 minutes or up to overnight in the fridge before cooking.

4. While the batter rests, pre heat a griddle or non stick pan over medium heat until warm. Grease with butter or flavorless oil and use a test drop of batter to see if the pan is ready. It should sizzle gently.

5. Using a 1/4 cup of batter, make circles on the pan but don't mash or spread out the batter. It will spread as it cooks.