Plain - Three Recipe

Combine dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the milk and egg until smooth. Add the melted butter and vanilla extract (if using) and whisk again to combine.

Make the batter

Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined — small lumps are fine. Do not overmix; overworking the batter will make pancakes tough. Let the batter rest 5–10 minutes to hydrate the flour and slightly thicken.

Preheat pan

Place a nonstick skillet or griddle over medium heat and let it warm for 3–5 minutes. The surface should be hot enough that a drop of water skitters and evaporates.

Grease the surface

Add about 1 teaspoon of butter or a thin film of neutral oil and spread to coat the cooking surface. Wipe off excess with a paper towel so you have an even, thin layer.

Cook pancakes

For each pancake, pour about 1/4 cup (60 ml) of batter onto the hot surface, leaving space between pancakes. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Keep warm

If making multiple batches, keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest. Lightly cover with foil to prevent drying.

Stack pancakes, add butter if desired, and serve immediately with maple syrup, jam, fresh fruit, or your preferred toppings.