Single Pancake Recipe

Mix dry ingredients

In a small bowl, whisk together the all-purpose flour (0.33 cups), granulated sugar (0.5 tsp), baking powder (0.5 tsp), and salt (0.125 tsp) until evenly combined.

Combine wet ingredients

In a separate small bowl or measuring cup, whisk the milk (3 tbs) with the large egg (use one quarter of a beaten large egg — beat one egg and measure approximately 1 tablespoon or 1/4 of the beaten egg) and melted butter (1 tbs). Add vanilla extract (0.125 tsp) if using and whisk until homogeneous.

Make the batter

Pour the wet mixture into the dry ingredients. Gently stir with a spatula or spoon until the mixture is just combined. A few small lumps are fine — do not overmix. If batter seems too thick, add up to 1 teaspoon milk; if too thin, add 1 teaspoon flour.

Heat a small nonstick skillet or crepe pan over medium-low to medium heat for about 2 minutes. Add 0.5 tablespoon butter or neutral oil and swirl to coat; wipe excess with a paper towel leaving a thin film. The pan is ready when a drop of water sizzles gently.

Pour about 1/3 cup of batter (or enough to form a pancake roughly 4–5 inches / 10–12 cm across) into the center of the hot pan. Gently tilt the pan if needed to spread the batter into a round shape.

Cook on the first side for 2 to 3 minutes. Bubbles will form on the surface and the edges will look set and slightly dry. When the underside is golden brown and the top has set, carefully flip using a spatula.

Cook the second side for 45 seconds to 1 minute, until golden and cooked through. Remove the pancake to a plate.

Top the pancake with maple syrup (about 1 tablespoon), fresh fruit, a pat of butter, or a dusting of powdered sugar as desired. Serve immediately while warm.