Ingredients:

  • 1 ½ cups (190g) All-purpose flour
  • 2 tablespoons (25g) Granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon Fine sea salt
  • 1 ¼ cups (300ml) Water
  • 1 Large egg
  • 3 tablespoons (42g) Unsalted butter
  • 1 teaspoon Pure vanilla extract

Instructions:

  1. Whisk the dry base. Combine the 190g flour, 25g sugar, baking powder, and sea salt in your large bowl.
  2. Combine the wet elements. In a separate jug, whisk the 300ml water, the room temperature egg, and the vanilla extract.
  3. Melt and cool the butter. Slowly melt your 42g of butter and let it cool for a minute so it doesn't scramble the egg when they meet.
  4. Create a well. Push the dry ingredients to the sides of the bowl, making a hole in the center for the liquids.
  5. Incorporate the fats. Pour the wet mixture and the melted butter into the center of the flour.
  6. Whisk with care. Mix until just combined and no large streaks of flour remain.
  7. Let it breathe. Allow the batter to rest for 10 minutes at room temperature to let the starches hydrate.
  8. Heat the pan. Lightly grease your skillet and wait until a drop of water flicked on the surface dances and sizzles.
  9. Ladle the batter. Pour about 60ml of batter for each pancake, leaving space between them.
  10. Watch for bubbles. Cook until the surface is covered in tiny holes and the edges look set and matte.
  11. The golden flip. Flip the pancake and cook for another 1-2 minutes until the bottom is a deep, golden brown.