Instructions

1. Mixing Dry Ingredients

   In a deep bowl, mix the sifted flour with the sugar, baking powder, and pinch of salt thoroughly using a spoon.
2. Mixing Wet Ingredients

   In another bowl, whisk the egg with the milk, melted butter, and vanilla until fully combined.
3. Combining the Batter

   Pour the wet mixture over the dry ingredients and stir gently using a hand whisk just until the flour disappears, leaving a few small lumps without overmixing.
4. Heating the Pan

   Heat a flat non-stick pan over low to medium heat and lightly grease it with a very small amount of butter.
5. Initial Cooking

   Pour about a quarter cup of the batter into the hot pan and cook until dense bubbles form on the surface and the edges begin to dry. · 2 min
6. Flipping and Serving

   Carefully flip the pancake to the other side and let it cook until it takes on a nice golden color, then repeat with the remaining batter and serve warm. · 1 min

Nutrition / serving

Chef's tips