Ingredients:

  • 2 cups all-purpose flour (250g)
  • 2 tablespoons granulated sugar (25g)
  • 4 teaspoons baking powder (15g)
  • 1/2 teaspoon fine sea salt (3g)
  • 1 1/2 cups whole milk (350ml)
  • 3 tablespoons unsalted butter, melted (42g)
  • 1 large egg, room temperature (50g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon neutral oil for the skillet (5ml)

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt to aerate the dry base and remove clumps.
  2. In a separate medium bowl, beat the egg, then whisk in the whole milk, melted butter, and vanilla extract until fully emulsified.
  3. Make a well in the center of the dry ingredients and pour in the liquid mixture. Use a spatula to fold the ingredients together until just combined. Stop immediately when the flour streaks disappear, ensuring the batter remains lumpy.
  4. Allow the batter to rest for 10 minutes. This allows the leavening agents to react and the starches to hydrate for maximum lift.
  5. Heat a non-stick griddle or skillet over medium heat and lightly coat with oil. Ladle approximately 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, then flip gently and cook until golden brown on the bottom.