°375 ml (1 1/2 cups) 2% milk
°250 ml (1 cup) flour
°30 ml (2 tbsp.) melted butter
°5 ml (1 tsp) vanilla extract
In container of blender, placing ingredients about pancake batter. Emulsify for 1 min, to smooth.
In a 20-cm (8-inch) nonstick skillet, melt a little butter over low-medium heat. Pour about 60 ml (1/4 cup) of batter per pancake, tilting the pan in all directions to cover the bottom. Cook for 1 minute, until the edges of the pancake are colored. Flipping pancake also cooking for 30 sec. Repeat with rest of pancake batter.