Ingredients:

  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 1 large egg
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions:

  1. In a large bowl, whisk together the 2 cups all-purpose flour, 3 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.
  2. In a medium bowl, whisk the 1 large egg, 1 1/2 cups milk, 4 tbsp melted butter, and 1 tsp vanilla extract until the egg is fully incorporated.
  3. Pour the wet mixture into the dry ingredients and stir with a whisk or spoon just until combined; stop immediately when the streaks of flour disappear, leaving a few small lumps.
  4. Place a skillet over medium-low heat and add a small knob of butter or a light coating of oil.
  5. Scoop approximately 1/4 cup of batter onto the hot surface for each pancake.
  6. Cook until bubbles form on the surface and the edges look set and matte.
  7. Flip carefully and cook for another 1-2 minutes until the other side is golden brown.
  8. Transfer pancakes to a plate, or if cooking in batches, keep finished pancakes in a warm oven at 93°C to maintain their loft.