In a large mixing bowl, combine flour, sugar, baking powder, baking soda, food dye (see note) and salt. Make a well in the center and add milk, vanilla and egg.
Mix all well together until combined. You can use a wooden spoon or a whisk. It’s okay if there are lumps.
Set the batter aside for 10 minutes and let it rest.
Heat a nonstick skillet over medium-low heat. Add a bit of butter to lightly grease the pan. Pour ¼ cup batter onto the pan for 1 pancake. Cook until bubbles begin to appear on the surface and the other side is golden brown. Flip and cook on the other side until golden. Repeat until there are no batter left.
Serve with honey, butter and berries.
Notes
If you have a powdered food coloring, you'll want to mix it in with the dry ingredients, but if you have a gel or liquid food dye, add it with the wet ingredients.
Makes 12-14 pancakes
Store 2-3 days in the fridge or 1-2 months in the freezer. Texture may change slightly if frozen and thawed.