Medium-Fluff Pancakes

Why medium-fluff: Because too fluffy feels like I'm just eating bread, and too thin is gross. :)

Ingredients

• 1 1/2 cups (180 g.) all-purpose flour

• 1 Tbsp. granulated sugar

• 2 tsp. baking powder

• 1 tsp. kosher salt

• 1 1/3 cups whole milk

• 1 large egg

• 1 tsp. pure vanilla extract

• 2 Tbsp. unsalted butter, melted, plus more, softened, for cooking and serving 

• Maple syrup, for serving

Directions

Step 1

• • In a medium bowl, whisk flour, granulated sugar, baking powder, and salt. In a large bowl, whisk milk, egg, and vanilla. While whisking, stream in melted butter and whisk to combine.

Step 2

• • Gently fold dry ingredients into milk mixture until just combined (do not overmix; some lumps are okay).

Step 3

• • Preheat a griddle or other large heavy skillet over medium heat until hot but not scorching, 2 to 3 minutes.

Step 4

• • Melt enough butter to cover surface of griddle, then pour about 1/4 cup batter onto griddle. Cook pancake until bubbles form on top and sides start to lift from pan, 2 to 3 minutes. Flip and cook until bottom is golden brown and pancake is fluffy, 2 to 3 minutes. Transfer to a wire rack. Wipe off griddle, then repeat with more butter and remaining batter (you should get about 10 pancakes).

Step 5

• • Divide pancakes among plates. Serve with butter and syrup.