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Good Morning Breakfast Pancakes
4 servings

[ INGREDIENTS ]

All-Purpose Flour
Sugar
Baking Powder
Salt
Ground Nutmeg
Eggs
Almond Milk
Pure Vanilla Extract
Unsalted Butter

[ INSTRUCTIONS ]

1. In a large bowl, whisk together :
   
   1 1/2 Cups All-Purpose Flour;
   1 Tablespoon Sugar;
   1 Tablespoon Baking Powder;
   1/4 Teaspoon Salt;
   1/8 Teaspoon Ground Nutmeg;.
2. In another bowl, beat :
   
   2 Medium Eggs;
   2 Cups Almond Milk;
   1/2 Teaspoon Pure Vanilla Extract;.
3. Melt :
   
   3 Tablespoons Unsalted Butter;
   in a large cast iron skillet or griddle over medium heat.
4. Whisk the butter into the milk mixture.
5. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
6. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake.
7. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart.
8. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.
9. Flip with a spatula and cook about 1 minute more on the second side.
10. Serve immediately or transfer to a platter and cover loosely with foil to keep warm.
11. Repeat with the remaining batter, adding more butter to the skillet as needed.

[ NOTE ]

Adding fruit to pancakes

Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc.

Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.