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 to the dry ingredients. Whisk until the batter is lump-free, which should take no 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. This helps prevent the first pancake from failing.
- Pour 1/4 cup of batter into the middle of the hot pan. You can use a slightly heaped ice cream scoop.
- Swirl the pan lightly to spread the batter, or use the edge of the scoop to spread it into a circle about 4.5 inches wide.
- Cook until bubbles rise to the surface. Flip the pancake and cook the other side until it is golden brown.
- Remove the cooked pancake and keep it warm in a low oven.
- Add more butter every two to three pancakes, depending on the non-stick quality of your pan coating.
- Serve the pancakes immediately with your choice of toppings.
Nutrition
Notes
If you want to substitute the flour and baking powder, you can use 2 cups plus 1 tablespoon of self-raising flour instead. The trick to good pancakes is getting the stove temperature correct; it should take about 30 seconds for bubbles to appear, 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. If you are impatient, use two pans at once.