# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 1/4 cups whole milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ For Cooking & Decoration
10 - Vegetable oil or extra butter for greasing the pan
11 - 1/4 cup powdered sugar, for stenciling
12 - Small chocolate chips or mini chocolate candies (optional, for ghost faces)
# Method Steps:
01 - Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly blended.
02 - In a separate bowl, whisk whole milk, eggs, melted butter, and vanilla extract until thoroughly combined.
03 - Pour wet ingredients into the dry mixture and gently stir until just integrated. Do not overmix; a few lumps in the batter are ideal.
04 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter to prevent sticking.
05 - Pour approximately 1/4 cup batter per pancake onto the heated surface. Using the back of a spoon, gently shape each pancake into a ghost by creating a wide top that tapers to a point or wavy base.
06 - Allow pancakes to cook until bubbles appear and edges begin to set, about 2 to 3 minutes. Flip each pancake and cook for 1 to 2 additional minutes, or until golden and thoroughly cooked.
07 - Transfer finished pancakes to a plate. Repeat cooking process with remaining batter, re-greasing the pan as needed for each batch.
08 - Lay a ghost-shaped stencil crafted from parchment paper or cardboard over each pancake. Using a sifter or fine-mesh sieve, dust powdered sugar over the stencil, then carefully lift away to reveal a ghost outline.
09 - Optionally adorn each ghost pancake with chocolate chips or candies for eyes and mouth. Serve immediately while warm.
