Ingredients
Equipment
Method
- Place flour, baking powder, sugar, and salt in a bowl. Whisk to combine the dry ingredients.
- Add the egg, milk, and vanilla. Whisk until the batter is lump free. Do not whisk for longer than 30 seconds.
- Heat a non-stick skillet over medium heat if your stove is strong, or medium-high if your stove is weak. Add about 1/2 tsp of butter and swirl to melt.
- Use a paper towel to mostly wipe the melted butter off the pan surface.
- Pour 1/4 cup of batter into the middle of the fry pan. Spread lightly into an 11cm / 4.5″ circle.
- Cook until bubbles rise to the surface. Flip the pancake and cook the other side until golden brown.
- Remove the cooked pancake and keep it warm in a low oven.
- Use more butter every 2 to 3 pancakes, depending on your non-stick coating quality.
- Serve the pancakes with your choice of toppings.
Nutrition
Notes
If you want to prepare dry ingredients ahead of time, place the flour, salt, baking powder, and sugar in a container. When ready to cook, add the egg, vanilla, and milk to the container and mix the batter.
The key to good pancakes is stove temperature. Aim for bubbles to appear in about 30 seconds, followed by 30 to 45 seconds on the second side until golden. This means about 1 minute total cooking time per pancake. Adjust your heat as you cook.