1. Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Combine Wet Ingredients:
- In another bowl, beat the egg and then mix in the milk, melted butter, and vanilla extract if using.
3. Make the Batter:
- Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s okay if the batter is a little lumpy. Be careful not to overmix, as this can make the pancakes tough.
4. Preheat the Pan:
- Heat a non-stick frying pan or griddle over medium heat. You can test if it’s ready by sprinkling a few drops of water on it; if they dance and evaporate, it’s hot enough.
5. Cook the Pancakes:
- Lightly butter the pan or griddle. For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface of the pancake and the edges look set, about 2 minutes.
- Flip the pancake with a spatula and cook until the other side is golden brown, about 1-2 more minutes.
6. Serve:
- Serve the pancakes hot, with your favorite toppings such as maple syrup, fresh berries, sliced bananas, or a dollop of whipped cream.
Tips:
- Fluffy Pancakes: For extra fluffy pancakes, you can separate the egg and beat the egg white to soft peaks. Mix the egg yolk with the milk and butter as directed, then fold the beaten egg white into the batter last.
- Keeping Warm: If you’re making a large batch, you can keep pancakes warm in a low oven (about 200°F or 90°C) on a baking sheet or oven-safe plate until ready to serve.
- Variations: Feel free to add mix-ins to your pancake batter, like blueberries, chocolate chips, or sliced bananas, for a flavorful twist.
Enjoy your homemade pancakes with a cup of coffee or tea for a delightful breakfast or brunch experience!