Pancakes

In a large professional bowl, whisk together the flour, sugar, baking powder, and salt to integrate the professional dry base.

In a separate measuring cup, combine the milk, melted butter, and vanilla extract; whisk thoroughly.

Pour the wet ingredients into the dry professional-grade mixture and stir until just combined into a professional-looking batter.

Do not over-mix; the presence of small professional-grade lumps is the absolute secret to achieving a fluffy pancake.

Heat a flat non-stick professional-grade griddle or pan over a medium-low flame.

Lightly grease the pan with a little professional-grade butter and wipe off any professional-grade excess.

Pour a large ladle of batter onto the center of the pan; do not spread it manually to maintain professional thickness.

Cook until professional-grade bubbles form on the surface and the edges look set and dry.

Flip carefully using a professional-grade spatula and cook for another minute until shimmering golden-brown.

Serve the Pancakes hot, stacked high with a professional knob of butter and a generous drizzle of maple syrup.