One-Bowl Pancakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1 tbsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">3 tbsp unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Flexible spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Using a whisk rather than a spoon helps aerate the dry ingredients and ensures even distribution of the leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Create a well in the center of your dry ingredients. Pour in the milk, egg, melted butter, and vanilla extract. The melted butter adds richness while also creating tenderness in the final pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Whisk everything together gently until just combined. You'll still see some small lumps - this is perfect! Overmixing develops gluten and results in tough pancakes, so those little lumps are your friends for achieving fluffy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the batter rest for 5 minutes. This resting period allows the flour to fully hydrate and gives the baking powder time to start working, resulting in fluffier pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat your non-stick pan or griddle over medium heat. You'll know it's ready when a few drops of water sizzle and dance across the surface before evaporating.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Lightly grease your hot pan with a small amount of butter or oil. Pour about 60ml (¼ cup) of batter per pancake onto the hot surface. The batter should spread into a circle about 10-12cm wide.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook until you see bubbles form on the surface and the edges begin to look set and slightly dry, about 2-3 minutes. These visual cues are more reliable than timing alone - they tell you the first side is properly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip the pancake with confidence using your spatula in one smooth motion. Cook the second side until golden brown, about 1-2 minutes more. The second side typically cooks faster than the first.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer cooked pancakes to a warm plate. If making a large batch, you can keep them warm in an oven set to 100°C while you finish cooking the remaining batter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately with your favorite toppings - maple syrup, fresh fruit, whipped cream, or even a sprinkle of powdered sugar. The pancakes are at their fluffiest when freshly made!</li></ol>