1 ½ cups (190g) of all-purpose flour
3 ½ teaspoons of baking powder
1 tablespoon of sugar
½ teaspoon of salt

1 ¼ cups (300ml) of milk
1 egg
3 tablespoons of melted butter or vegetable oil
1 teaspoon of vanilla extract (optional)

Mixing bowls (one large, one medium)
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Spatula
Ladle or measuring cup for pouring batter



In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

In a medium mixing bowl, beat the egg. Then add the milk, melted butter (or oil), and vanilla extract (if using). Whisk until the mixture is smooth and uniform.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well.
Gently whisk or stir the ingredients together until just combined. Be careful not to overmix; the batter should be slightly lumpy. Overmixing can lead to tough pancakes.

Heat a non-stick skillet or griddle over medium heat. To check if it's ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, the skillet is ready.

Lightly grease the skillet with a bit of butter or oil.
Using a ladle or measuring cup, pour about ¼ cup of batter onto the skillet for each pancake. Space them apart to avoid merging.
Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.
Carefully flip the pancakes with a spatula. Cook for another 1-2 minutes, or until the other side is golden brown.

If making a large batch, keep the cooked pancakes warm by placing them on a baking sheet in a 200°F (95°C) oven.

Serve the pancakes immediately with your favorite toppings. Common toppings include maple syrup, fresh berries, whipped cream, butter, honey, or a sprinkle of powdered sugar.