Adapted from here
Ingredients
188g all-purpose flour
3 tbsp white sugar
pinch of salt
1 tsp baking powder
1 tsp baking soda
1 egg ( or one banana)
50g (slightly less than 4 tbsp) unsalted butter
1 tsp vanilla extract
230ml milk with 1 tbsp white vinegar, and let the mixture sit for 5 minutes before using
Directions
In a large bowl, whisk together the dry ingredients (flour, sugar, salt and leavening agents).
In a small microwave-safe bowl, melt the butter in a microwave and set it aside, letting it cool.
In another medium bowl, whisk together the egg (room temperature!), milk, vanilla and melted butter.
Pour the wet mix into the dry mix and mix briefly with a spoon. Continue to mix until everything is just combined, which means there will still be a few lumps, but no more streaks of flour. The batter will be thick and somewhat lumpy.
Preheat your pan on medium heat and ready some butter. You know the pan is hot enough when you flick a little water onto its surface and there’s a clear sizzle. At that point, generously butter the pan and ladle tablespoonfuls of batter.
Flip the pancakes when you notice the edges stiffening a little, or when you can slide your spatula whole underneath the bottom of the pancake. The surface should have a brown mosaic thanks to the hot butter. Once the second side is done (will take no more than 20 seconds), let cool on a paper towel.
Serve with syrup and berries!
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