-Flour -Baking Powder -Salt -Milk -Butter
-Egg -Sugar -Vanilla Extract -Cooking Oil -
Whisk together all-purpose flour, baking powder, and salt in a bowl.
In a separate bowl, whisk together warm milk, melted butter, egg, sugar, and vanilla extract. Whisk the ingredients together until smooth.
Pour the wet ingredients into the bowl of dry ingredients.
Stir just until there is no dry flour left on the bottom of the bowl. It’s okay if there are a few lumps left in the batter, just make sure to not over stir. Let the batter rest for 15 minutes.
The pancake batter should be thick, but still pourable. If the batter is thin, the pancakes will be thin. Thicker batter will make thicker pancakes. If too thick, add a touch more milk, if needed, to make the batter thick but pourable.
Heat a large skillet or griddle over medium heat. Once hot, brush some cooking oil over the surface.
Scoop batter onto the skillet and use the measuring cup to spread it out into a circle (about 4-inches in diameter). Cook the pancakes until the surface are covered in bubbles and some of them have burst open.
Flip the pancake and cook until golden brown on the second side. You may need to adjust the heat up or down as you cook the pancakes to maintain even cooking.
Repeat with the remaining batter, adding more oil to the skillet in batches, until all of the pancakes are cooked. Place the pancakes on a plate and cover with a clean dish towel to keep warm as you cook the rest of the batch.