Hot Cake, Each Recipe

Combine dry ingredients

In a small bowl or measuring cup, whisk together 0.5 cup all-purpose flour, 1 tsp granulated sugar, 0.5 tsp baking powder, and 0.125 tsp fine salt until evenly mixed.

Combine wet ingredients

In a separate bowl or a second side of the same measuring cup, lightly beat 0.5 of a large egg (crack 1 egg into a bowl and whisk; use about half) then add 0.5 cup milk, 1 tbsp melted unsalted butter, and 0.25 tsp vanilla extract. Whisk until combined.

Make the batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or small whisk just until no large streaks of flour remain; a few small lumps are fine. Avoid overmixing to keep the hot cake tender. If batter seems too thick to pour, add up to 1 tbsp (15 ml) milk to reach a slightly thick but pourable consistency.

Preheat pan

Place a nonstick skillet or griddle over medium-low heat and let it warm for 2–3 minutes. The surface should be hot enough that a drop of water sizzles gently and evaporates. Reduce heat slightly if it browns too quickly.

Add fat

Brush or swirl 0.5 tsp neutral oil or a little butter into the pan to coat the cooking surface evenly.

Cook the hot cake

Pour the batter into the center of the pan to form a single cake about 3.5–4 inches (9–10 cm) across (use roughly all the batter). Cook undisturbed for 2–3 minutes until edges set and bubbles form on the surface and begin to pop. Reduce heat to medium-low if the underside is browning too fast.

Flip and finish

Carefully flip the hot cake with a thin spatula and cook the second side for 1–2 minutes more until golden and cooked through (a toothpick inserted in center should come out clean or with a few moist crumbs). Total cook time will be about 3–5 minutes depending on heat and thickness.

Serve

Transfer the hot cake to a plate. Top with 0.5 tbsp butter and 1 tbsp maple syrup or honey if desired. Serve immediately.