In a medium bowl whisk together the all-purpose flour (1 cup), granulated sugar (1 tbs), baking powder (1 tsp) and a pinch of fine salt until evenly mixed.

Combine wet ingredients

In a separate bowl beat 1 large egg lightly, then whisk in 3 tbs milk, 1/2 cup buttermilk, 1 tbs melted unsalted butter and 1/2 tsp vanilla extract until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or whisk just until combined. The batter should be slightly lumpy — do not overmix. Let the batter rest 5 minutes to hydrate the flour and allow the baking powder to start working.

Cooking & Finish

Preheat pan

Heat a nonstick skillet or griddle over medium heat for about 3–4 minutes. Brush or wipe the surface with about 1 tsp neutral oil or a little butter to lightly coat the cooking surface.

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the hot skillet (you will make two pancakes). Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes longer. Adjust heat as needed so the pancakes brown gently without burning.

Keep warm

If making both pancakes sequentially, keep the finished pancake warm on a plate in a low oven (about 90–100°C / 200°F) or tent with foil while you finish the second pancake.

Finish and serve

Stack the two pancakes on a plate. Dust the top with powdered sugar (about 1 tbs) using a fine sieve. Pour the maple or pancake syrup (about 1/4 cup) over the pancakes to cover. Serve immediately.