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- 4 cups All-Purpose Flour
- 3/4 cup Sugar
- 2 tablespoons Baking Powder
- 2 cups Milk
- 8 tablespoons Unsalted Butter melted, plus more for the griddle
- 1 large Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Food Coloring yellow
- Stir the flour, sugar, and baking powder in a large bowl until mixed.
- In another bowl, beat the milk, melted butter, egg, vanilla, and food coloring until blended.
- Pour the wet ingredients into the dry ingredients and beat until just blended (it's better to leave a few lumps than to overmix and make tough hotcakes). Feel free to add more milk if you think the batter is too thick.
- The hotcakes will be lighter if you let this batter stand at room temperature for about 30 minutes or refrigerate it up to 1 day.
- Heat a griddle or large heavy pan (cast iron is perfect) over medium heat.
- The griddle is hot enough when a drop of water skitters quickly across the surface.
- Brush the griddle with a little melted butter.
- Pour about 1/3 cup of batter for each hotcake, leaving a little space between the hotcakes to make it easy to turn them.
- Cook them until golden brown underneath (lift a corner to peek) and bubbles start to pop on the topsides.
- Flip the hotcakes carefully and cook them until the undersides are golden brown.
- Repeat with the rest of the batter.
- Serve hot with butter and maple syrup.