In a small bowl, whisk together the all-purpose flour (2 tablespoons), baking powder (1 teaspoon), granulated sugar (1 teaspoon), and a pinch of salt until evenly combined.

Combine wet ingredients

In a separate small bowl or measuring cup, whisk the whole milk (3 tablespoons) with the half of a beaten large egg (use about half of a beaten egg; reserve the rest for another use), melted butter (1 teaspoon), and vanilla extract (1/8 teaspoon, if using) until uniform.

Make batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula or spoon until just combined. The batter should be slightly thick but pourable; if it seems too thick, add up to 1 teaspoon more milk. Do not overmix — a few small lumps are fine. Let the batter rest for 5 minutes to allow the baking powder to activate.

Cooking & serving

Preheat pan

Place a nonstick skillet or griddle over medium-low to medium heat and add 1 teaspoon of neutral oil or butter, swirling to coat the surface. Heat until the fat shimmers but is not smoking.

Cook hotcakes

For each hotcake, spoon or pour about 1/4 cup of batter onto the heated skillet (you will get two hotcakes total). Cook until small bubbles break across the surface and the edges look set, about 1.5–2 minutes. Flip gently with a spatula and cook the second side until golden brown and cooked through, another 1–1.5 minutes. Adjust heat as needed so they brown slowly without burning.

Keep warm (optional)

If desired, keep finished hotcakes warm on a baking sheet in a 200°F (95°C) oven while you finish the second one.

Serve

Stack the two hotcakes, drizzle with about 2 tablespoons of maple syrup or honey, and top with 1/4 cup fresh fruit or berries if using. Serve immediately.