1 cup All-Purpose Flour, sifted
2 tsp Baking Powder
Pinch of Salt
2 tbsp White Sugar
3/4 cup plus 2 tbsp Milk
1 Large Egg, beaten
2 tbsp Unsalted Butter, melted
1 tsp Pure Vanilla Extract
Canola Oil (or any other vegetable oil), for cooking
SMALL BATCH
70 grams (2.5 oz or 1/2 cup) self rising flour
1 Tablespoon sugar or sweetener of choice
75 grams (2.7 oz or 1/3 cup whole milk)
1 Tablespoon vegetable oil, I use avocado oil
a sprinkle of cinnamon or other pancake-y type spice, optional
splash of vanilla
I use TJ gluten free flour with 1/2 tsp baking powder ( not baking soda) and 1/4 tsp salt
Mix the dry stuff, mix the wet ingredients apart. Comb together and let it sit for few minutes before cooking

1 cup All-Purpose Flour, sifted 2 tsp Baking Powder 2 tbsp White Sugar 3/4 cup plus 2 tbsp Milk 1 Large Egg, beaten 2 tbsp Unsalted Butter, melted 1 tsp Pure Vanilla Extract 70 grams (2.5 oz or 1/2 cup) self rising flour 1 Tablespoon sugar or sweetener of choice 75 grams (2.7 oz or 1/3 cup whole milk) 1 Tablespoon vegetable oil, I use avocado oil

Combine flour, sugar, salt, and baking powder into a bowl and mix well.
In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.