Instructions:
1. Prepare the dry ingredients:
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together until well blended. This ensures that your pancakes will rise evenly and have a light, fluffy texture.
2. Prepare the wet ingredients:
In another bowl, beat the egg until smooth. Add the milk, melted butter, and vanilla extract. Mix gently until everything is combined. Make sure the butter isn’t too hot, or it could cook the egg.
3. Combine wet and dry ingredients:
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until just combined. Don’t overmix – a few small lumps are okay. Overmixing can make the pancakes tough instead of soft and fluffy.
4. Heat the pan:
Place a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. Let the pan get hot before pouring the batter. A drop of water should sizzle when it hits the pan.
5. Cook the pancakes:
Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully using a spatula and cook for another 1–2 minutes until golden brown. Repeat with the remaining batter.
6. Serving:
Serve the pancakes warm, stacked on a plate. Top with maple syrup, fresh berries, sliced bananas, whipped cream, or chocolate chips. For a true American touch, add a pat of butter on top while the pancakes are still hot.
