1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons confectioners sugar
2 tablespoons granulated sugar
2 tablespoons JUST Egg
1 teaspoon vanilla extract
¼ cup neutral oil
¾ - 1 cup water, to desired consistency
Butter or oil, for the skillet

Serves 2-3

Whisk the batter

In a medium bowl, whisk together all of the dry ingredients. Make a well in the middle and add the wet ingredients. Whisk until fairly smooth. Let the batter rest for a few minutes.

Heat the skillet

Heat a skillet (preferably non-stick or seasoned cast-iron) over medium heat and lightly coat with butter or oil. Pour in about ¼ - ½ cup batter per pancake onto the skillet, depending on desired size.

Flip the pancakes

Once bubbles appear and spread out from the center of the pancake, flip and cook the other side for another 1-2 minutes. Transfer to a plate, and repeat with the rest of the batter, greasing the pan as necessary. Serve warm, with syrup!