One Pancake Recipe

Mix dry ingredients

In a small bowl or wide measuring cup, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until evenly combined.

Combine wet ingredients

In a separate small bowl or cup, crack the egg and beat lightly. Add the whole milk, water, melted butter, and vanilla extract. Whisk until uniform.

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk just until combined — a few small lumps are fine. Do not overmix. The batter should be pourable but slightly thick; if it's too thick, add up to 1 tablespoon more water to loosen.

Preheat pan

Place a 8-10 inch nonstick skillet or cast-iron pan over medium-low heat. Add the neutral oil or a smear of butter and swirl to coat the bottom. Allow the pan to heat for about 1–2 minutes; it should be warm but not smoking.

Cook the pancake

Pour all the batter into the center of the pan (this recipe yields one large single pancake). Cook undisturbed for 2–3 minutes, until small bubbles form on the surface and the edges begin to set. If the pancake is browning too quickly on the bottom, reduce heat to low. Carefully flip with a spatula and cook the second side for 1½–2 minutes, until golden and cooked through. Total cook time will vary by pan; adjust heat to prevent burning while ensuring the center cooks.

Finish and serve

Transfer the pancake to a plate. Top with maple syrup or honey, fresh fruit if using, and a dusting of powdered sugar. Slice or fold and serve immediately.

Storage note: If you have leftovers (unlikely with one pancake), cool completely, wrap tightly and refrigerate for up to 24 hours; reheat gently in a skillet or toaster oven.