Fluffy Pancakes

Step 1

Place the flour, baking powder, and salt into a large mixing bowl and whisk them together in circular motions for 5 seconds until evenly combined.

Step 2

Pour the milk and melted butter into a separate smaller bowl, then crack the egg into it and whisk vigorously in circular motions for 10 seconds until the mixture is uniform and frothy.

Step 3

Pour the wet ingredients (milk, egg, butter) into the dry ingredients bowl and stir gently with a rubber spatula using large, downward strokes until just combined—the batter should look lumpy, not smooth, which keeps pancakes tender.

Step 4

Place a 12-inch nonstick skillet or griddle on the stovetop and turn the heat to medium-high; wait about 90 seconds until a drop of water sizzles and evaporates on contact with the surface.

Step 5

Pour 1/4 cup of batter onto the hot skillet, aiming for the center; the batter will spread into a circle about 4 inches across.

Step 6

Cook undisturbed for 1 to 2 minutes until the surface looks dry and speckled with small holes, then flip by sliding a spatula underneath and turning it over in one swift motion.

Step 7

Cook the flipped pancake for another 60 to 90 seconds until the underside turns the color of warm honey with light brown edges, then transfer to a plate using the spatula.

Step 8

Repeat steps 5 through 7 with the remaining batter, cooking one pancake at a time—you should have about 4 pancakes total from this batch.

Step 9

Stack the warm pancakes on two serving plates and serve immediately with your choice of toppings like maple syrup, butter, fresh berries, or whipped cream.