Preparation Steps

• Combine the flour, sugar, baking powder and salt in a large bowl.
• In a large measuring cup, combine the egg, milk, butter and vanilla extract.
• Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy. You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but easily pourable.
• Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.
• Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.
• Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
• Continue cooking with the remaining batter.
• Serve pancakes with maple syrup or your choice of toppings.