Basic Pancakes

This recipe makes 3-4 pancakes with ratios fixed around a single whole egg. It draws inspiration from both Adam Ragusea's recipe and Leah Colins's recipe.

Ingredients

• 2 tablespoons sugar
• 1¾ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 large egg
• 2 tablespoons vegetable oil
• 160g milk
• ¼ teaspoon vanilla extract
• 130g all-purpose flour
• butter, maple syrup, and other toppings

Method

1. Mix the sugar, baking powder, and salt in a small bowl.
2. Add the egg and beat until combined.
3. Add the oil, vanilla extract, and milk and beat to combine.
4. Add the flour and stir until just combined with some lumps remaining.
5. Let the batter sit for ten minutes while you preheat a medium skillet over medium-low heat.
6. One at a time, use a ⅓ cup measuring cup to measure out pancakes. The recipe makes roughly 3 or 4.
7. Flip the pancake once, when bubbles begin to appear all over the top surface and the edge loses its wet shine.

Notes

You can test the skillet temperature with a drop of water. A drop of water added to the skillet should immediately begin to bubble, but it shouldn't boil aggressively or exhibit the Liedenfrost effect.

You can add frozen blueberries or chocolate chips to the pancakes just after putting the batter in the skillet to make blueberry pancakes.