Classic Fluffy Wheat Flour Pancakes

1.SUBSTITUTIONS 2 tbsp unsalted butter, melted, plus more for greasing Use Whole Grain home Ground in weight ratios

2.In a large bowl, whisk together the wheat flour, granulated sugar, baking powder, and salt.

3.In a separate medium bowl, whisk together the cow milk, egg, melted butter, and vanilla extract until well combined.

4.Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula until just combined. A few lumps are okay; do not overmix.

5.Heat a lightly greased griddle or large non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.Circle with the botton of ]

6.Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes. Flip carefully and cook the other side until golden.

7.Serve immediately with your favorite toppings.