Extra Fluffy Pancakes

• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 1 1/3 cups milk
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil
• 3/4 teaspoon vanilla extract
• 1 teaspoon vegetable oil, or as needed
  Directions
  Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.

1. Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

Double Chocolate Pancakes

Double Chocolate Pancakes

• 2 eggs
• 1 1/4 cups milk
• 3 tbsp. butter, melted
• 1 1/2 cups flour
• 1/4 cup cocoa
• 3/4 tsp. salt
• 2 tsp. baking powder
• 3 tbsp. sugar
• 1 cup chocolate chips

Whisk together flour, cocoa, salt, baking powder, and sugar. Set aside. In a medium bowl, beat the eggs and milk until light and foamy. Stir in melted butter. Add in flour mixture and mix until just blended. It will be lumpy…that’s O.K. Fold in chocolate chips.

Drop by 1/4 cupfuls onto a griddle heated to medium heat. Bake until bubbles start to form. Flip and cook another 1-2 minutes. Serve with butter and maple syrup. An extra sprinkle of chocolate chips is pretty good too…not that I would know anything about that.

adapted from King Arthur Flour