Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 tbsp (37g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1.25 cups (300ml) milk
  • 1 large (50g) egg
  • 3 tbsp (42g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk the flour, sugar, baking powder, and salt in a bowl.
  2. In a second bowl, whisk the egg, milk, melted butter, and vanilla until combined.
  3. Pour the wet ingredients into the dry bowl. Stir gently with a spoon just until combined, stopping while a few small lumps remain.
  4. Place a skillet over medium heat. Test readiness by flicking a drop of water onto the surface; it should dance and sizzle immediately.
  5. Lightly grease the skillet with a small pat of butter or a spray of oil.
  6. Pour 1/4 cup of batter per pancake onto the skillet.
  7. Cook until bubbles form across the entire surface, bubbles at the center pop and stay open, and the edges look set and matte.
  8. Flip once and cook for another 1-2 minutes until mahogany-colored on both sides.