Stacked Pancakes
Ingredients:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons butter, plus more for cooking pancakes
​
For Layers: (use what you want...here is a classic)
make an egg scramble with onion, jalapeno and mushroom
bacon or sausage
maple syrup for topping
Instructions:
-
Whisk flour, sugar, baking powder, salt, and nutmeg.
-
In another bowl, beat the eggs and whisk in milk and vanilla.
-
Melt butter and whisk into the milk mixture.
-
Add wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
-
Warm a skillet to medium heat and grease with butter, ladle about 1/4 cup of the batter onto the skillet, to make a pancake.
-
Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown. Flip with a spatula and cook about 1 minute more on the second side.
-
Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
-
Stack pancakes: pancake, egg scramble, pancake, breakfast meat, pancake. And top with maple syrup.
​