Scottish Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 2 tablespoons granulated sugar
• pinch of salt
• 3/4 cup plus 2 tablespoons milk
• 1 large egg, beaten
• 2 tablespoons butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup Vegetable oil, for cooking
• honey or maple syrup, for topping
• fresh berries, for topping

Instructions

• mix flour, leavening, cinnamon, sugar, and salt in an exceedingly bowl and blend till well incorporated.

• in an exceedingly separate bowl, whisk along the egg, milk, vanilla, and liquified butter.

• Pour the eggs mixture into the flour mixture and stir simply till incorporated; don't overmix. The batter ought to be thick and a bit lumpy; if it's too thick to figure with, add a touch of milk. Set the batter aside for ten minutes.

• Heat a heavy-bottomed, non-stick pan over low-medium heat and coat it with oil. don't use all the oil at once; pour enough to coat the lowest of the pan.

• Drop the batter, 1/4 cup per battercake, into the pan.

• Cook till the primary facet is golden brown and therefore the prime surface forms bubbles.

• Flip and still cook till golden brown on all sides.

• Add additional oil pro re nata.

• Serve straightaway, drizzled with honey or syrup and recent berries.