Instructions

• In a large bowl whisk together the dry ingredients: 1 ¼ cups (150 g) all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and ½ teaspoon salt.
• Melt the 4 tablespoons unsalted butter. Reserve 1 tablespoon of the melted butter for cooking the pancakes and add the remaining melted butter to a separate bowl.
• In that separate bowl, whisk 1 large egg with 1 ¼ cups (300 ml) warm whole milk until combined, then whisk in the remaining melted butter and 1 teaspoon pure vanilla extract.
• Pour the wet mixture into the dry ingredients and whisk lightly until just combined. Small lumps are okay—do not overmix.
• Preheat a nonstick skillet or griddle over medium heat. Lightly brush the skillet with the reserved 1 tablespoon melted butter.
• For each pancake, pour ¼ cup of batter onto the skillet and, if needed, gently spread it into a circle.
• Cook until bubbles form on the surface and the edges look set, and the bottom is golden brown, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. Adjust the heat if the pancakes brown too quickly.
• Repeat with the remaining batter, brushing the skillet with the reserved butter as needed. Drizzle with maple or pancake syrup, add desired toppings, and serve.