Ingredients:

  • 1 1/2 cups (190g) all-purpose flour
  • 3 tbsp (36g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 1/4 cups (300ml) milk
  • 1 large (50g) egg, room temperature
  • 3 tbsp (42g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract
  • unsalted butter, for greasing

Instructions:

  1. Whisk the all-purpose flour, granulated sugar, baking powder, and salt in one bowl; whisk the milk, egg, melted butter, and vanilla extract in another bowl.
  2. Pour the wet mixture into the dry ingredients and stir until just combined, leaving a few lumps in the batter.
  3. Allow the batter to rest for 5 to 10 minutes to let the baking powder activate.
  4. Heat a non-stick griddle or large skillet over medium heat with a small pat of butter.
  5. Pour approximately 1/4 cup (60ml) of batter per pancake onto the griddle.
  6. Cook until bubbles form on the surface and the edges appear set and matte.
  7. Flip once and cook for another 1-2 minutes until the pancake is mahogany-colored and springs back when touched.