Fluffy Pancakes Recipe in 20 Minutes

Instructions:

1. Whisk the all purpose flour, granulated sugar, baking powder, and salt together in a large mixing bowl. Note: This ensures the baking powder is evenly distributed so you don't get giant holes in one pancake and flats in another.
2. In a medium mixing bowl, whisk together the whole milk, egg, melted butter, and vanilla extract. Note: Make sure the butter isn't boiling hot, or it might scramble the egg.
3. Pour the wet ingredients into the dry ingredients and stir with a whisk only until just combined. Stop immediately when flour streaks disappear, leaving a few lumps to ensure tenderness.
4. Heat a non stick skillet or griddle over medium low heat and lightly grease with a small pat of butter. Note: You want a gentle sizzle when the butter hits the pan.
5. Pour 1/4 cup (60ml) of batter for each pancake onto the skillet.
6. Wait until bubbles form on the surface and the edges look matte and set. Note: Don't flip too early or you'll lose the lift.
7. Flip once and cook for another 1-2 minutes until mahogany colored on both sides.
8. Remove from heat and stack immediately to keep them warm.