Ingredients
The following ingredients have 4 Servings
- 1 ½ cups (195 grams) all-purpose flour, see tips below for how to measure flour
- 2 tablespoons sugar
- 1 tablespoon aluminum-free baking powder, see notes for substituting baking soda
- 1/2 teaspoon of fine sea or table salt, reduce to 1/4 teaspoon if sensitive to salt
- 1 ¼ cups (295 ml) milk, dairy or non-dairy
- 1 large egg
- 4 tablespoons unsalted butter, melted, plus more for skillet
- 1 teaspoon vanilla extract
Instruction
- Whisk flour, sugar, baking powder, and the salt in a medium bowl.
- Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
- Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
- Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
- When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
