You will need 2 large bowls. In one bowl, whisk together all of the dry ingredients.

In the other bowl, beat the eggs and then whisk in the milk, vanilla, and butter.

Add the wet ingredients into the bowl of dry ingredients and whisk until a thick batter comes together. Set this aside for 5 minutes.

Note: At this point you can stir into the batter some fresh blueberries, bananas, or dark chocolate chips.

Place the griddle plate into the bottom of the Foreman Grill and turn the grill on medium heat. Wait for it to come up to temperature.

Spread some butter on the hot griddle plate.

Pour or ladle 1/4 cup of batter onto the hot griddle to form a pancake. Do this for as many as will fit – 2 to 4 well spaced.

Allow to cook until little air bubbles break the surface of the cakes and the undersides are golden. This will take 1 to 2 minutes.

Flip the pancakes with a plastic spatula and cook the other side for another 1 to 2 minutes or until they reach a golden-brown color.

Repeat until all the batter is used.

Try these suggested toppings: Toasted nuts, fresh strawberries, warm fruit compote, chocolate syrup, butterscotch, honey, yogurt, whipped cream, or whatever you have on hand.