Sea Biscuit Stack Recipe

Dry ingredients

In a small bowl, whisk together the 3 tablespoons all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon baking powder and a pinch of fine sea salt until evenly combined.

Wet ingredients

In a separate small bowl or measuring cup, whisk the 3 tablespoons whole milk with 1/2 of a large egg (beat one egg and use about half) until smooth. Stir in the 1 teaspoon melted unsalted butter and 1 teaspoon vanilla extract.

Combine batter

Pour the wet mixture into the dry ingredients and gently fold with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes to hydrate the flour and activate the baking powder.

Preheat pan

Heat a nonstick skillet or griddle over medium-low heat. Add 1 teaspoon unsalted butter and swirl to coat. The pan should be hot enough that a drop of batter sizzles gently but does not immediately brown.

Cook pancakes

Spoon about 1/4 cup of batter (roughly) into the skillet for each pancake to form two small, even circles. Cook undisturbed until bubbles form on the surface and edges look set, about 1½–2 minutes. Flip and cook the second side until golden and cooked through, another 1–1½ minutes. If the pancakes brown too quickly, lower the heat. Repeat with any remaining butter on the pan if needed (you should have two pancakes total).

Finish & stack

Transfer pancakes to a plate and stack them (short stack of 2). Brush or dot with a little of the remaining 1 teaspoon unsalted butter so the stack is glossy and slightly melted between layers.

Garnish & serve

Drizzle 2 tablespoons maple syrup over the stack. If using, squeeze the half lemon wedge lightly over the top for brightness (a light touch) and scatter microgreens or a small herb sprig for visual contrast. Serve immediately while warm.