First, gather all of your ingredients. In a large mixing bowl, whisk together the flour, sugar, nutmeg, and sea salt. Then, crack the eggs into the dry ingredients, followed by the milk and vanilla extract. Whisk until the batter is smooth with no lumps.

Let it rest for about 10 minutes. This allows the flour to absorb moisture, which results in a richer flavor.

Grab your nonstick skillet and heat it over medium-low heat. Once it’s hot, add a teaspoon of melted butter and swirl it around to coat the bottom of the pan. The butter should sizzle softly but not brown.

Pour about a ¼ cup of batter into the skillet, tilting it slightly to spread the batter evenly across the surface. Cook for about 2 minutes or until the edges appear dry and the surface bubbles gently.

Carefully flip the pancake over and cook for an additional minute until golden brown. Place the pancake on a plate and repeat with the remaining batter. Remember to add more butter as needed to prevent sticking.

These pancakes are best served warm! Arrange them in a stack and top with your chosen delights. Whether it’s berries, syrup, or whipped cream, let your creativity run wild.