Pancakes

Ingredients

• 1.25 cups milk
• 1 large egg – beaten
• 2 tbsp unsalted butter – melted and cooled slightly
• 1.25 cups all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 0.5 tsp kosher salt
• 1 tbsp vegetable oil – for greasing skillet or griddle
• unsalted butter – for serving
• maple syrup – for serving

Instructions

1. Melt the 2 tbsp unsalted butter in a small saucepan or microwave until just liquefied, 30–60 seconds, then let cool 2 minutes so it doesn’t scramble the egg.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly combined, 20–30 seconds.
3. In a separate bowl, whisk the milk and beaten egg until smooth, 15–20 seconds, then whisk in the cooled melted butter until emulsified, 10–15 seconds.
4. Pour the wet ingredients into the dry and stir gently with a spatula until just combined; a few small lumps should remain. Do not overmix. Let the batter rest 5 minutes to hydrate.
5. Heat a skillet or griddle over medium heat (375°F on an electric griddle) until a droplet of water sizzles on contact, 2–3 minutes. Lightly grease with about 1 tsp of the vegetable oil.
6. Ladle 1/4 cup batter per pancake onto the hot surface, leaving space between. Cook until the edges look set, the tops are covered with bubbles that begin to pop, and the undersides are golden, 2–3 minutes.
7. Flip and cook until the second side is golden and the centers feel springy to the touch, 1–2 minutes. Adjust heat as needed to maintain gentle browning.
8. Repeat with remaining batter, lightly re-oiling the pan between batches as needed, 8–10 minutes more total. Serve warm with unsalted butter and maple syrup (for serving).