Vanilla Bean Pancakes

• 1 cup All-purpose Flour
• 2 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1 pinch Salt
• 1 whole Egg
• 1 Tablespoon Butter
• 1 Tablespoon Vegetable Or Canola Oil
• 1 teaspoon Vanilla Bean Paste, Optional
• 1/2 cups Milk, Plus More As Needed

1. Heat a cast iron skillet on medium-low heat. Sift all dry ingredients into a medium sized-bowl. Combine wet ingredients into a separate, small bowl using a whip. Combine wet ingredients with dry ingredients using a whip until no lumps remain. If the batter is too thick, add milk in 1-tablespoon increments until desired consistency is reached. Feel free to add chocolate chips, berries, nuts, etc. into the batter before cooking.
2. Using a 1/4 cup measure, pour pancake batter, one pancake at a time, onto warmed skillet. If using a pan that is not cast iron or nonstick, make sure to spray the pan with cooking spray beforehand. It is important to make sure the pan is not too hot, or the inside of the pancake will not fully cook before the outside becomes golden brown. Once bubbles have formed and set on the surface of the pancake, carefully flip the flapjack over. Cook on the other side until the desired color is reached. If you are nervous about the pancake not being fully cooked, you can use the spatula to cut a small slit into the center of the pancake to double check it. Repeat with remaining batter.
3. Slather pancakes generously with butter and maple syrup, if desired.
4. Recipe adapted from The Girl Scout Cookbook.

allpurpose, sugar, baking powder, salt, egg, butter, vegetable, vanilla bean paste, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/vanilla-bean-pancakes/ (may not work)