Ingredients:

  • 1.25 cups Gluten-Free All-Purpose Flour
  • 1.5 cups Whole Milk
  • 3 Large Eggs
  • 3 tbsp Unsalted Butter, melted
  • 1 tbsp Granulated Sugar
  • 0.5 tsp Sea Salt
  • 1 tsp Vanilla Extract

Instructions:

  1. Whisk eggs. Combine the 3 large eggs in a large bowl and beat until completely smooth and no streaks remain.
  2. Add liquids. Slowly pour in the 1.5 cups whole milk, 3 tbsp melted butter, and 1 tsp vanilla extract while whisking constantly.
  3. Incorporate dry. Sift in the 1.25 cups gluten-free flour, 1 tbsp sugar, and 0.5 tsp sea salt.
  4. Smooth batter. Whisk vigorously until the mixture is velvety and free of any visible lumps.
  5. Rest batter. Cover the bowl and let it sit on the counter for 30 minutes.
  6. Heat pan. Place your skillet over medium heat until a drop of water dances and evaporates instantly.
  7. Portion batter. Pour roughly 1/4 cup of batter into the center of the pan.
  8. The Swirl. Immediately lift the pan and tilt it in a circular motion until the batter coats the entire bottom in a thin layer.
  9. First Side. Cook for about 60-90 seconds until the edges look dry and slightly wavy.
  10. The Flip. Slide your spatula under the edge, flip quickly, and cook for another 30 seconds until golden spots appear on the bottom.