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 extract. Whisk until the batter is lump-free. Do not whisk for longer than 30 seconds.
- Heat a non-stick skillet over medium heat, or medium-high if your stove is weak. Add about 1/2 teaspoon of butter and swirl to melt.
- Use a paper towel to mostly wipe the melted butter off the pan. This helps prevent a poor first pancake.
- Pour 1/4 cup of batter into the middle of the fry pan. Spread it lightly into an 11cm / 4.5″ circle.
- 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.
- Use more butter every 2 to 3 pancakes, depending on the quality of your non-stick coating.
- Serve the pancakes with your choice of toppings.
Nutrition
Notes
You can replace the flour and baking powder with 2 cups plus 1 tablespoon of self-raising flour. If you are impatient, you can use two pans at the same time. The goal is for bubbles to appear in about 30 seconds, followed by 30 to 45 seconds on the second side for a total of about 1 minute per pancake.