Ingredients
Method
- Sift the dry ingredients into a large glass bowl.
- Whisk the egg, milk, and vanilla extract in a separate container.
- Slowly stream in the melted butter while whisking.
- Create a well in the dry ingredients and pour in the liquid mixture.
- Fold the components together until flour streaks disappear.
- Calibrate your griddle to medium heat and coat with oil or clarified butter.
- Place heart-shaped molds on the hot surface.
- Dispense batter into the molds, filling only halfway.
- Monitor the surface; when bubbles form, remove molds and flip pancakes.
- Cook the second side until golden brown.
Notes
Allow the batter to rest for at least ten minutes before cooking. Use a thin layer of fat between batches for even browning.