Pancakes

• 1 egg
• 3/4 cup milk
• 2 tablespoons butter or margarine, melted
• 1/4 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Place egg, milk, butter and vanilla extract in the M-r Prep Pitcher.
Secure Pitcher's top and pulse for 10 seconds, until mixture is frothy.
Add flour, sugar, baking powder and salt. Re-secure Pitcher's top and pulse 5-7 additional times until mixture is smooth and free of lumps.
Grease a griddle or nonstick pan with butter, margarine, or nonstick cooking spray. Heat over medium to medium-high heat until hot.
Use the Master Prep Pitcher's pour spout to pour about 1 /4 cup of the batter onto the griddle per pancake. Cook until top begins to bubble, and then flip. Let cook for 1 minute, and then use a spatula to lift side and check for doneness.
Makes about 8 small pancakes or 4 large. Serve with butter and maple syrup, or fresh fruit and whipped cream.
Bob's Tip: You can throw most anything into a pancake as soon as it is poured onto the griddle. Chocolate chips, blueberries, strawberries, raspberries, bananas and pecans—the ideas are endless!