Ingredients:

  • 1.5 cups whole milk
  • 2 large eggs
  • 2 tbsp unsalted butter, melted and cooled
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.25 tsp fine sea salt
  • 1 tsp neutral oil for greasing

Instructions:

  1. Add the whole milk, eggs, melted butter, and vanilla extract to the blender jar first to prevent sticking. Add the all-purpose flour, sugar, and salt on top.
  2. Pulse on medium-high for 20–30 seconds until the mixture is completely smooth and small bubbles form on the surface.
  3. Let the batter sit at room temperature for 15 minutes. This allows the gluten to relax and ensures a tender texture.
  4. Heat an 8-inch or 10-inch non-stick skillet over medium heat. Lightly brush with a tiny amount of oil or butter.
  5. Lift the pan off the heat and pour roughly 1/4 cup of batter into the center. Quickly tilt and rotate the pan in a circular motion so the batter coats the entire bottom in a thin layer.