Ingredients

Dry Ingredients

• 3 cups of all purpose flour, sifted

• 3 Tbsp of White Sugar

• 2 Tbsp of Baking Powder

• 2 tsp of salt

• ¼ tsp nutmeg

  Wet Ingredients

• 6 Tbsp melted butter (slightly cooled)*

• 3 large eggs (cracked and beaten)

• 3 cups full fat Milk**

  * Can substitute melted butter for melted coconut oil

  ** Can substitute Whole Milk with Oat Milk (full fat version - my favorite is extra creamy)

Directions

1. Sift dry ingredients in large bowl with the exception of the nutmeg. (Nutmeg goes in at the end)

   Make a well in the middle and add the melted butter/oil, cracked and beaten eggs, and start to whisk together.

2. Slowly add in the milk until fully incorporated.

   Note that some small lumps are normal, you just want to ensure that when you touch it with the whisk it doesn’t break open as straight flour. You do not want to overmix the batter. The texture should be easily poured with ladle where it is not thin or thick.

   Stir in the nutmeg and let it sit for 10 minutes. It will thicken up slightly, more so in the fridge.

3. Get pan/griddle ready. When pan/griddle is ready and 10 minutes has passed, add a small tab of butter or bacon grease on to the pan -> coating it.

4. Ladle ⅓ cup of batter down making a circle. You will know it is time to flip when the edges of the pancakes are slightly tan and a lot of tiny bubbles appear on top. If using a pan to make, put a ¼ size pad of butter near the cake so when you flip it the butter naturally goes where the pancake was.

   This makes about 16 Pancakes.

   *Quick pro tip: If your family loves pancakes as much as mine do freeze the extra pancakes individually by placing them on a wire rack lined with parchment paper. Once frozen through them in a big ziplock bag, the kiddos can take out 1 or 2 pancakes out when they want it.

   Good for 60 days.