Scratch Pancakes

2 cups whole-wheat pastry flour

2 tablespoons baking powder

2 tablespoons cane sugar

1 teaspoon kosher salt

2 large eggs

1¾ cups whole milk

½ teaspoon vanilla extract

4 tablespoons (½ stick) unsalted butter, melted

Vegetable oil, for the griddle

Place a parchment-paper-lined baking sheet on the middle oven rack; heat to 200 degrees.

Whisk together the flour, baking powder, sugar and salt in a medium bowl.

Lightly beat the eggs in a separate bowl, then whisk in the milk, vanilla extract and melted butter.

Pour the egg mixture into the flour mixture and stir until thoroughly incorporated.

Heat the oil on a griddle over medium-high heat, being careful not to let it come to a smoking point; it's ready when a few drops of water sizzle when flicked onto the griddle.

Pour ½ cup of batter onto the center of the griddle. Cook, undisturbed, for about 2 minutes, until bubbles and air pockets form on the top of the pancake, then turn it over. Cook for 2 minutes, until golden brown. Transfer to the baking sheet in the oven. Repeat with the remaining batter. Serve warm.

Serves two to four (makes eight 6-inch pancakes).

Cook's notes: The flour mixture can be refrigerated in a zip-top bag for up to 3 months. The flour is available at Whole Foods Markets, Walmart and some natural foods stores.

Nutrition values per serving (based on 4): 450 calories, 18 g fat (10 g saturated), 57 g carbohydrates, 8 g fiber, 10 g sugar, 13 g protein, 145 mg cholesterol, 1,290 mg sodium.

Nevin Martell