American Pancakes

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 1/4 cups whole milk, gently warmed just to room temperature
• 1 large egg
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 2 teaspoons neutral oil, for the pan
• 1/4 cup maple syrup, optional for serving

Method

1. 1

   Step 1. Allow about 35 minutes, including a 5-minute batter rest and roughly 15 minutes cooking in three batches. Use two bowls, a whisk, a 12-inch nonstick skillet or griddle and a spatula. Makes about twelve 4-inch pancakes, three per serving. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing. If the milk is refrigerator-cold, warm only the measured amount briefly until it no longer feels cold, never hot.

2. 2

   Step 2. Whisk the flour, sugar, baking powder and salt. In the second bowl, whisk the milk, egg, melted butter and vanilla until combined.

3. 3

   Step 3. Pour the wet ingredients into the dry and fold just until the flour is moistened. Small lumps are fine. Rest for 5 minutes while warming the skillet over medium heat. Do not taste uncooked batter.

4. 4

   Step 4. Brush the skillet with about one-third of the oil. For each pancake, add 1/4 cup batter, leaving room to turn; cook about four at a time. Cook for 2–3 minutes, until bubbles open on the surface and the edges lose their wet shine.

5. 5

   Step 5. Flip once and cook 1–2 minutes more, until the underside is golden and the center is cooked through with no wet batter. Reduce the heat if the outsides darken too fast. Repeat in two more batches, brushing with the remaining oil between batches.

6. 6

   Step 6. Serve as batches finish, with the optional maple syrup divided among the four servings.