Directions:
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Prepare the Wet Ingredients:
In another bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract (if using).
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy; over-mixing can make the pancakes tough.
Heat the Pan:
Heat a griddle or non-stick frying pan over medium heat. Lightly grease the pan with a little butter.
Cook the Pancakes:
Pour about 1/4 cup of batter onto the hot pan for each pancake.
Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook until golden brown on the other side, another 1-2 minutes.
Repeat with the remaining batter, adding more butter to the pan as needed.
Serve:
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, whipped cream, or butter.
Serving Suggestions:
Top with sliced bananas and a drizzle of honey for a sweet and fruity twist.
Serve with a side of crispy bacon or sausage for a hearty breakfast.
Add chocolate chips or blueberries to the batter for a fun variation.
Cooking Tips:
Make sure your pan is properly heated before pouring the batter to ensure even cooking.
Avoid pressing down on the pancakes with a spatula as this can make them less fluffy.
If the batter thickens too much while standing, add a splash of milk to thin it out.
