Ingredients:

  • 1.25 cups all-purpose flour (160g)
  • 2 large eggs
  • 1.5 cups 2% milk (350ml), warmed to 100°F
  • 2 tablespoons unsalted butter (28g), melted
  • 1 tablespoon honey (15g)
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon sea salt
  • 1 teaspoon neutral oil (for pan coating)

Instructions:

  1. Place warmed milk (aiming for 100°F), eggs, melted butter, honey, vanilla extract, and salt into a high-speed blender. Add the sifted all-purpose flour last.
  2. Pulse on high for 20-30 seconds until the batter is the consistency of heavy cream and completely smooth. Let the batter rest for 10 minutes to allow bubbles to subside and starch to hydrate, as per the thermal hydration process.
  3. Heat a 10-inch non-stick skillet over medium heat. Lightly wipe the surface with a paper towel dipped in neutral oil.
  4. Lift the pan off the heat and pour 1/4 cup of batter into the center. Immediately tilt and rotate the pan to coat the bottom in a thin, even layer.
  5. Return to heat and cook for 60-90 seconds until the edges are dry and the bottom is golden brown. Flip and cook the second side for 20-30 seconds.
  6. Transfer to a wire rack or plate and repeat with the remaining batter.