The Pancake Recipe

Dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.

Wet ingredients

In a separate bowl or large measuring cup whisk the egg with the milk, melted butter, and vanilla until smooth.

Make the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes to hydrate the flour and let the baking powder begin to activate.

Preheat and cook

Heat a heavy skillet or griddle over medium heat for about 4–5 minutes until hot but not smoking. Brush or wipe the surface with about 1 tablespoon of butter or lightly oil it. Reduce heat to medium-low (pan should register ~350°F / 175°C if using a thermometer). For each pancake, pour 1/4 cup of batter onto the griddle, spacing pancakes 2 inches apart.

Cook time: Cook pancakes until the surface forms bubbles and the edges look set, about 2–3 minutes. Flip gently with a spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer finished pancakes to a warm plate and keep loosely covered while you cook the remaining batter. Makes about 8–10 pancakes.

Whipped cream

While pancakes cook, chill a metal bowl and beaters if possible for 5 minutes. Pour the heavy cream into the bowl, add powdered sugar, vanilla and a pinch of salt. Whip by hand or with an electric mixer on medium-high until soft peaks form (about 2–3 minutes). Taste and adjust sweetness.

Prepare berries

If using strawberries, hull and quarter them. Leave smaller berries whole. If desired, toss half the berries with 1 teaspoon of maple syrup and a squeeze of lemon to macerate for 5–10 minutes to bring out extra juice and sweetness.

Assemble and serve: Stack 2–3 pancakes per serving on plates. Spoon a generous handful of berries on top and a dollop of whipped cream. Drizzle each stack with maple syrup to taste (about 1–2 tablespoons per stack). Serve immediately while pancakes are warm.

Storage: Leftover pancakes can be cooled, wrapped airtight, and refrigerated for up to 2 days or frozen between parchment layers for up to 1 month. Reheat gently in a toaster oven or skillet. Whipped cream should be used the day it’s made.