Ingredients:

  • 2 cups (250g) All-Purpose Flour
  • 1/3 cup (35g) Powdered Milk
  • 1/4 cup (50g) Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 Large Egg (Room Temperature)
  • 1 1/4 cups (300ml) Water
  • 3 tablespoons (42g) Unsalted Butter, melted and cooled
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, powdered milk, granulated sugar, baking powder, and fine sea salt to break up any clumps and aerate the dry base.
  2. In a separate jug, whisk the egg, water (or milk), and vanilla extract. Pour the liquid mixture into the dry ingredients.
  3. Drizzle in the melted butter. Fold the mixture using a spatula until just combined. Stop as soon as the flour is moistened; small lumps are necessary for a fluffy texture.
  4. Heat a non-stick griddle or cast iron skillet over medium-low heat and lightly grease with butter or oil.
  5. Scoop 1/4 cup of batter per hot cake onto the skillet. Cook until bubbles on the surface pop and stay open, and the edges appear matte.
  6. Flip the hot cake and cook the second side for 60-90 seconds until golden brown and puffed.