Ingredients
Equipment
Method
- Whisk the flour, baking powder, salt, and sugar in a bowl.
- Make a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract. Whisk until the batter is almost lump-free. The batter should be the consistency of thick honey.
- Melt 1 teaspoon of butter in a non-stick pan over medium-high heat. Wipe out most of the butter with a paper towel, leaving only a thin coating.
- Drop about 2 tablespoons of batter into the pan for each pancake, shaping them into 7.5cm/3" rounds. You can cook up to 4 at a time.
- Cook until bubbles appear on the surface and at least 4 of these bubbles pop, about 1 1/2 minutes. Flip the pancakes and cook the other side for 1 minute, or until golden.
- Remove the cooked pancakes to a plate. Cook the next batch. You may not need to add extra butter until the third batch.
- Serve warm with strawberry jam and whipped cream, or butter.
Notes
These pancakes can be made ahead and stored in the refrigerator. Reheat gently in a pan or microwave before serving.