Instructions

• In a medium bowl, whisk together 1/3 cup all-purpose flour, 1 1/2 teaspoons granulated sugar, 1 1/4 teaspoons baking powder, and 1/8 teaspoon salt until evenly combined.
• In a small bowl, whisk 1/4 cup milk, 1 large egg yolk, 1 tablespoon vegetable oil, and 1/2 teaspoon vanilla extract until blended.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine—do not overmix.
• Heat a large skillet over medium heat until hot, then grease the skillet lightly with butter.
• Pour 1/4 cup of batter onto the skillet for each pancake, spacing them so you can flip them.
• Cook until bubbles form across the surface and the edges look set, then flip each pancake and cook the other side until golden brown.
• If making more than one batch, grease the skillet lightly with butter between batches as needed.
• Serve the pancakes hot with butter and syrup.