Pancakes

Directions

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   1.
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   Preheat oven to 200degreesF.
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   2.
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   Whisk together flour, sugar, baking powder, salt, and nutmeg, if using, in a large bowl.
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   Beat eggs in a medium bowl.
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   Whisk in about half of milk and vanilla.
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   3.
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   In a small saucepan over low heat, melt the butter with the remaining milk, stirring occasionally.
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   Remove from heat.
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    Whisk into the egg mixture.
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    3.
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    Pour wet ingredients into dry ingredients and stir, using a whisk, just until a thick, slightly lumpy batter forms; set aside to sit for 10 minutes.
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    4.
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    Heat a cast-iron, or nonstick skillet, or a griddle over medium to medium-low heat.
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    Brush with canola oil.
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    Pour batter (1/4 cup for small or 1/3 cup for large pancakes) into pan, about 2 to 3 pancakes per batch depending on pan size.
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    Cook until bubbles break on surface of pancakes and undersides are golden brown, about 2 minutes.
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    Flip and cook about 1 minute more.
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    Repeat with remaining batter.
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    5.
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    Serve immediately topped with butter and maple syrup.
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    Serve with bacon and fresh fruit.
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    If desired, transfer pancakes to a platter and keep warm in oven.
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    Calories: 165
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    Total Fat: 8 grams
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    Saturated Fat: 4 grams
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    Total Carbohydrate: 20 grams
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    Protein: 4 grams
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    Sodium: 290 milligrams
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    Cholesterol: 58 milligrams
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    Fiber: 0.5 gram