Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 tbsp (38g) granulated sugar
  • 2 tsp (10g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 1.5 cups (355ml) whole milk
  • 1 large egg, room temperature
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (14g) unsalted butter for the griddle
  • 1 tsp (5ml) neutral oil

Instructions:

  1. Whisk dry components. In a large mixing bowl, combine the all purpose flour, granulated sugar, baking powder, and fine sea salt until the mixture is airy and clump free. Note: This acts like sifting without the extra dishes.
  2. Mix wet ingredients. In a separate jug, whisk the milk, egg, vanilla extract, and cooled melted butter until the egg is fully incorporated.
  3. Combine mixtures. Pour the wet ingredients into the dry bowl. Fold with a spatula until just combined. Stop when you see small lumps; overmixing is the enemy.
  4. Allow the rest. Let the batter sit on the counter for 10 minutes. Look for tiny bubbles appearing on the surface of the batter.
  5. Prep the griddle. Heat your skillet over medium heat. Add the mix of butter and neutral oil, swirling to coat.
  6. Pour the batter. Use a measuring cup to pour 1/3 cup of batter per hot cake. Maintain space so they don't merge into one giant blob.
  7. Monitor for bubbles. Cook until bubbles break the surface and edges look matte/set. This usually takes about 2-3 minutes.
  8. The flip. Slide your spatula underneath and flip in one swift motion. Cook the second side until golden and puffed, about 1-2 minutes more.
  9. Serve immediately. Transfer to a warm plate and top with your favorite syrup or fruit.