Prepared in 20 minutes or less.
In a large bowl, mix together flour, baking powder, cinnamon, nutmeg and salt.
In another bowl whisk egg, half-and-half, milk, light brown sugar and vanilla extract. Stir the liquid ingredients into the dry mixture until almost smooth. **Option, fold in fresh blueberries.
Heat a large skillet or griddle over medium heat. Spread 1 tbs butter evenly over its surface. With a small ladle or ice cream scoop, scoop out batter and pour it onto hot skillet. Allow for room between each pancake. Cook pancakes for 1 – 2 minutes on each side adding butter to skillet between batches.
Serve hot with maple syrup and dust with confectioners’ sugar.