Fluffy Pancake Recipe 2 for 2 Servings

Instructions:

1. Whisk the flour, sugar, baking powder, and salt in a medium bowl until combined. Note: This ensures the baking powder is evenly distributed so you don't get random giant bubbles.
2. In a smaller bowl, beat the egg, then stir in the milk, melted butter, and vanilla. Note: Make sure the butter isn't boiling hot or you'll scramble the egg.
3. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined, leaving a few lumps for fluffiness. Note: Stop the moment you don't see any huge dry flour clumps.
4. Heat a skillet over medium low heat and lightly grease with butter or oil. Wait until the butter sizzles and foams before adding batter.
5. Pour 1/4 cup (60ml) of batter onto the pan for each pancake. Note: Don't crowd the pan; two at a time is usually perfect.
6. Cook for 2-3 minutes until bubbles form on the surface and the edges look set and matte.
7. Flip in one quick motion and cook for another 1-2 minutes until the second side is mahogany gold.
8. Remove immediately to a plate to prevent over cooking from residual heat.