Ingredients
For the Liquid Base:
- 1 ¼ cups milk
- 1 large egg
- 3 tbsp butter, melted (plus more for cooking)
- 1 tsp vanilla extract (optional)
For the Dry Mix:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar (adjust to taste)
- ¼ tsp salt
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until thoroughly combined and free of major clumps.
Step 2: Whisk the Wet Ingredients
In a separate medium bowl, beat the egg lightly. Whisk in the milk, 3 tablespoons of melted butter, and vanilla extract until completely smooth.
Step 3: Combine Into a Thick Batter
Make a well in the center of the dry flour mixture and pour in the wet ingredients. Use a fork or rubber spatula to gently fold the components together just until the flour is incorporated. It is perfectly fine—and actually preferred—if the batter remains slightly lumpy; overmixing will make the pancakes dense instead of fluffy. Let the batter rest for 5 minutes.
Step 4: Heat the Griddle
Heat a large non-stick skillet or a flat griddle over medium heat. Lightly grease the surface with a small pat of butter.
Step 5: Cook Until Bubbling
Scoop roughly ¼ cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until you see small bubbles form and pop on the top surface and the edges look set and matte.
Step 6: Flip and Finish
Slide a spatula under the pancake and flip it over in one quick motion. Cook the second side for another 1 to 2 minutes until it puffs up beautifully and both sides achieve a gorgeous, spotted golden-brown color, exactly like the ones resting on the flat top pan in image_9c3086.png. Serve hot with maple syrup and extra butter.