Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3 tbsp (38g) Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • ½ tsp Fine sea salt
  • 1 ½ cups (355ml) Whole milk or Buttermilk
  • 1 Large egg, room temperature
  • 4 tbsp (56g) Unsalted butter, melted and slightly cooled
  • 1 tsp Pure vanilla extract
  • 1 tbsp Neutral oil for the pan

Instructions:

  1. Whisk the dry base. In a large mixing bowl, whisk together the 2 cups all purpose flour, 3 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp fine sea salt until evenly distributed. Note: This ensures no clumps of baking soda end up in a single bite.
  2. Combine the liquid gold. In a separate medium bowl, beat the 1 large egg then whisk in the 1 1/2 cups milk, 4 tbsp cooled melted butter, and 1 tsp vanilla extract.
  3. Perform the gentle fold. Pour the liquid mixture into the dry ingredients. Use a spatula to gently fold the mixture exactly 10–12 times. Stop as soon as the flour streaks disappear; the batter should remain lumpy.
  4. Heat the frying surface. Heat a non stick griddle or heavy bottomed skillet over medium heat and lightly coat with 1 tbsp neutral oil. Wait until the oil shimmers slightly.
  5. Ladle the batter. Ladle approximately 1/3 cup of batter per pancake onto the hot surface.
  6. Watch for the bubbles. Cook until large bubbles form on the surface and the edges appear set. Smell for the aroma of toasted sugar.
  7. The precision flip. Carefully flip the pancakes and cook the other side for another 1-2 minutes until golden brown and the center is springy.
  8. Check for doneness. Press the center lightly; if it bounces back immediately, it is ready.
  9. Serve while steaming. Transfer to a warm plate and repeat with the remaining batter.