1 ½ cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 teaspoon of fine sea or table salt
1 ¼ cups (295 ml) milk
1 large egg
4 tablespoons unsalted butter, melted, plus more for pan
1 teaspoon vanilla extract
Whisk flour, sugar, baking powder, and the salt in a medium bowl.
Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
2. Pour the vegetable oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large roasting pan.
Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, Italian seasoning, chicken spice, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup of margarine, lemon slices, 1 teaspoon of minced garlic, and large pieces of celery into the cavity of the chicken.
3. Place the chicken atop the oiled vegetables; scatter the remaining 1/4 cup of margarine pieces and 1 2/3 tablespoons minced garlic in small amounts around the vegetables.
4. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, and the vegetables are tender for about 1 hour and 45 minutes.
5. Let chicken rest for 10 minutes before carving and serving with vegetables.