The Blind Chef

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 3/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

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1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix — a few lumps are fine.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour approximately 1/4 cup of batter per pancake onto the skillet.
6. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
7. Flip and cook for a further 1 to 2 minutes until golden brown on the underside.
8. Serve immediately with your choice of toppings such as maple syrup, fresh fruit, or butter.