The Cast of Characters: CAKE FLOUR (essential ingredient), sugar, baking powder, salt, eggs, milk, vanilla, cinnamon, and butter.
Throw 3 cups PLUS 2 Tbs cake flour into a mixing bowl. You MUST include the extra 2 Tbs of flour or your life will quickly spiral out of control and implode and explode and crumble. Trust me!
Next add 3 tablespoons of baking powder. You must do this or… Oh, never mind.
Next comes 2 tablespoons sugar. Also, add (optional) 1/2 tsp of cinnamon.
Stir together the mixture, then set aside.
Now throw together 2 cups of milk…
And 3 teaspoons vanilla extract. You must trust the Pioneer Woman. Please, for one moment just forget that she really has no idea what she’s doing.
Stir the milk mixture together until the eggs are beaten and part of the mix.
Now here’s the kicker, people: as you pour the wet ingredients into the dry ingredients, stir it together very gently.
The idea here is to drizzle and stir slowly enough that the mixture its all incorporated by the time you stop drizzling.
Just don’t beat it up, okay? Don’t mix it to death—the batter should be pretty lumpy.
Next, place 4 tablespoons (1/2 stick) butter into a microwave-safe bowl.
Then drizzle in the melted butter, stirring gently as you drizzle.
All ready! Remember—the batter should still be lumpy. It should be somewhat thick and bubbly from the baking powder. Don’t thin it out! It’s the bubbles that will make the pancakes light and fluffy.
Meanwhile, heat up the griddle or frying pan. I usually keep the heat just below medium-low—any higher than that and the pancakes will get overly brown.
When the griddle’s heated, you’re more than welcome to butter the surface. But I’d rather just grab the can of canola spray and call it a day.
I use a 1/4 cup measure to pour the batter on the griddle. I like the size.
Let them cook on one side until bubbles form and pop.