Fluffy Blackstone Pancakes

Make the batter:

1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the milk, vanilla, egg, and butter. Break up the egg first with a fork, and then begin to combine the flour, working from the outside of the bowl in, until just combined and mostly smooth.

Prep the Blackstone:

1. Preheat the Blackstone on medium heat, turning on the burners under the surface where you'll be pouring the batter. Once hot, spread oil on the surface and use the back of a Blackstone metal spatula to spread it around.

Cook the pancakes:

1. Immediately, pour ¼ cup of pancake batter onto the greased surface of the Blackstone for each pancake. Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form.
2. Flip the pancakes over, in the same order the batter was poured, and cook on the other side for another minute. Use the metal spatula to remove the pancakes from the Blackstone onto a baking sheet or large platter.
3. Tip: keep the pancakes warm on one side of the Blackstone by turning off the burner underneath while you cook the rest of the pancake batter.
4. Plate a few pancakes on a plate and top them with your favorite toppings and syrup.

Store:

1. Leftover pancakes can be refrigerated for up to 3 days or frozen in a single layer in a zip bag for up to 3 months. Microwave them for 30 seconds, then heat them up again using the toaster or toaster oven.