Heat. Using a cast iron pan, place over low heat.

Mix. First, mix the wet ingredients together before mixing with the dry ingredient. In a mixing bowl, add milk, egg and vanilla extract together and mix. In a separate mixing bowl, measure the 2 cups of pancake mix.

Fold. Slowly pour liquid mixture to the pancake mix while stirring with a wire whisk. Manually whisk, or if using an electric mixer, on medium speed.  Mix approximately 1-2 minutes until it is a smooth blend with no clumps. Let pancake batter sit still for approximately 2 minutes to allow full incorporation. You will notice the batter to have a thick and creamy consistency.

Let’s get cookin! In the time you have made the pancake batter, the cast iron pan should be ready and hot. Lightly grease the pan with a swipe of butter. Pour 1/4 cup of batter to the pan. I cook one pancake at a time. Unless you are making mini or dollar pancakes, then you could cook 2-4 at a time.

Flip. Check to see if the underside of the pancake is a nice golden color. Look out for tiny holes forming at the surface of pancake. This is when you will flip to cook the other side. Typically for 1 minute or when golden.

Serve and enjoy. Serve hot or warm. Top with thinly sliced butter and drizzle with maple syrup, honey, fruit, whip cream or plain.