Single Pancake Recipe

Mix dry ingredients

In a small bowl (about 1–2 cup capacity), whisk together the flour, baking powder, sugar, and salt until evenly combined and there are no lumps.

Combine wet ingredients

In a separate small bowl or measuring cup, whisk the milk, egg yolk, melted butter, and vanilla until smooth and homogeneous.

Make the batter

Pour the wet mixture into the dry ingredients and gently stir with a spoon or small whisk just until combined. Do not overmix; a few small lumps are fine. The batter should be thick but pourable — if it's too thick, add up to 1 teaspoon milk; if too thin, add a pinch (about 1/2 tsp) of flour.

Preheat the pan

Place a nonstick or well-seasoned skillet over medium-low heat and let it warm for 2–3 minutes. You want a surface that's hot but not smoking. Test by flicking a few drops of water — they should sizzle gently and evaporate.

Grease the pan

Add the teaspoon of butter or oil and swirl to coat the cooking surface evenly. Wipe out any excess with a paper towel if there is pooling.

Cook the pancake

Pour the batter into the center of the pan to form a roughly 4–5 inch diameter pancake (use a 3–4 tablespoon measure for consistency). Cook undisturbed for 2–3 minutes until bubbles form across the surface and edges look set and slightly dry. The underside should be golden-brown when you lift an edge with a spatula.

Flip and finish

Carefully flip the pancake with a thin spatula and cook the second side for 45–90 seconds more, until golden and cooked through. Total cook time should be about 3–4 minutes depending on heat and pan.

Serve

Transfer the pancake to a plate. Add butter, maple syrup, and optional fresh fruit. Serve immediately.