Ingredients
Equipment
Method
- Combine flour, baking powder, sugar, and salt in a bowl. Whisk to combine.
- Add the egg, milk, and vanilla. Whisk until the batter is smooth, about 30 seconds.
- Heat a non-stick skillet over medium to medium-high heat. Add about 1/2 tsp of butter and swirl to coat the pan. Use a paper towel to wipe out most of the butter.
- Pour 1/4 cup of batter into the center of the skillet. Swirl the pan lightly to spread the batter into a circle about 4.5 inches in diameter.
- Cook until bubbles rise to the surface, then flip and cook the other side until golden brown.
- Remove the pancake and keep it warm in a low oven. Add more butter every 2 to 3 pancakes as needed.
- Serve with your favorite toppings.
Nutrition
Notes
You can substitute 2 cups + 1 tbsp of self-raising flour for the flour and baking powder. Whole wheat flour can also be used. The key to perfect pancakes is the right stove temperature; aim for bubbles to appear in about 30 seconds. You can prepare the dry ingredients in advance by placing them in a bag or jar. Add the wet ingredients when you are ready to cook. For a larger batch, use a container that can hold at least 1.5 liters.