Ingredients:

  • 250g all-purpose flour
  • 30g granulated sugar
  • 15g baking powder
  • 3g fine sea salt
  • 300ml whole milk
  • 1 large egg, room temperature
  • 45g unsalted butter, melted and slightly cooled
  • 5ml vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for 30 seconds to aerate the dry ingredients and break up any clumps.
  2. In a separate jug or medium bowl, whisk together the room-temperature milk, egg, and vanilla extract. Slowly stream in the melted butter while whisking constantly to create a stable emulsion.
  3. Combine the wet and dry ingredients, mixing only until just combined. Leave the lumps in the batter to ensure the internal scaffolding remains light.
  4. Allow the batter to rest for at least five minutes to let the flour hydrate and the baking powder activate.
  5. Heat a non-stick griddle or cast-iron skillet over medium heat. Ladle batter onto the surface and cook until bubbles form and edges are set, then flip and cook until golden brown.