Ingredients:

  • 2 cups all-purpose flour (250g)
  • 2 tbsp granulated sugar (25g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups whole milk (350ml)
  • 1 large egg
  • 3 tbsp unsalted butter, melted (42g)
  • 1 tsp vanilla extract

Instructions:

  1. Whisk dry ingredients. Combine the 2 cups all purpose flour, 2 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl. Note: This aerates the flour, preventing clumps later.
  2. Prepare the liquids. In a separate jug, whisk the 1 1/2 cups milk, 1 egg, and 1 tsp vanilla until the egg is fully incorporated.
  3. Melt the butter. Melt your 3 tbsp unsalted butter and let it cool slightly for 2 minutes before slowly whisking it into the milk mixture. Note: Adding hot butter to cold milk can cause the butter to solidify into tiny pebbles.
  4. Merge the mixtures. Pour the wet ingredients into the dry bowl.
  5. Fold gently. Using a spatula, stir until just combined. Stop when you see small lumps; do not seek a smooth batter.
  6. Preheat the pan. Heat your skillet over medium low heat for 3-5 minutes. Test the heat by dropping a bead of water on the surface — it should sizzle and dance.
  7. Lube the surface. Lightly coat the pan with a small pat of butter or a wipe of oil.
  8. Pour the batter. Use a 1/4 cup measure to pour batter into the pan, leaving space between each cake.
  9. Wait for bubbles. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
  10. The Golden Flip. Slip the spatula underneath and flip in one swift motion. Cook the second side for 1-2 minutes until golden brown and springy to the touch.