Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 tbsp (38g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1.25 cups (300ml) milk
  • 1 large egg
  • 3 tbsp (42g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk together the flour, sugar, baking powder, and salt in a large bowl, ensuring no large clumps of baking powder remain.
  2. In a medium bowl, beat the egg, then whisk in the milk, melted butter, and vanilla until combined.
  3. Pour the wet mixture into the dry ingredients. Stir with a whisk or spoon just until the flour streaks disappear, leaving a few lumps to ensure fluffiness.
  4. Heat a skillet over medium-low heat and lightly grease with butter.
  5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set and matte.
  6. Flip gently and cook for another 1-2 minutes until both sides are golden brown.