Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 3.5 tsp Baking powder
  • 1 tbsp White granulated sugar
  • 1 tsp Fine sea salt
  • 1.25 cups (300ml) Whole milk
  • 1 Large egg
  • 3 tbsp (42g) Unsalted butter, melted and cooled
  • 1 tsp Pure vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Create a well in the center of the dry ingredients.
  2. Pour the milk, egg, vanilla, and melted butter into the well. Use a spatula to fold the two together. Stop the very second the streaks of flour disappear. Lumps are your friends! Those little pockets of flour will hydrate as the batter rests and help create those airy gaps.
  3. Heat your skillet over medium low. You'll know it's ready when a drop of water flicked onto the surface dances and evaporates instantly. Add a tiny bit of butter or oil and wipe most of it away with a paper towel. You want a thin film, not a deep fry.
  4. Pour about 1/4 cup of batter for each pancake. Wait until you see bubbles form on the surface and the edges look set and matte. This usually takes 2 to 3 minutes. Slide the spatula under and flip in one confident motion. Do not — I repeat, do not — press down on the pancake with your spatula.
  5. Cook the second side for 1–2 minutes until golden brown.