Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.5 cups (350ml) whole milk
  • 0.25 cup (60g) unsalted butter, melted and cooled
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for at least 30 seconds to ensure uniform distribution of leavening agents.
  2. In a separate pitcher or medium bowl, whisk together the egg, whole milk, vanilla extract, and melted butter until fully emulsified.
  3. Pour the liquid emulsion into the dry foundation. Use a silicone whisk to gently fold the ingredients together until just combined. Stop immediately when large flour streaks disappear; the batter should remain lumpy.
  4. Allow the batter to rest for 10 minutes. This resting phase allows the flour to hydrate and the baking powder to create micro-bubbles of CO2.
  5. Heat a non-stick griddle or heavy-bottomed skillet over medium heat. Pour batter onto the surface and cook until bubbles form and stay open. Flip and cook until the bottom reaches a mahogany-colored crust.