Step-by-Step Instructions

1. 1.Warm Milk and Melt Butter

   In a small saucepan, over medium-low heat, add 1 cup of milk and 2 tablespoons of unsalted butter. Cook until the milk warms up without simmering and the butter is completely melted. Stir occasionally to blend. This should take about 4 to 5 minutes. Immediately remove from heat and set aside to cool.

2. 2.Sift Dry Ingredients

   In a large mixing bowl, sift 1 1/2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of ground sea salt. Stir the sifted ingredients together and set aside.

3. 3.Prepare Egg and Vanilla Mixture

   In a small bowl, lightly beat 1 large egg. Add 1 teaspoon of vanilla extract and stir until well mixed.

4. 4.Combine Wet Ingredients

   Once the milk and butter mixture from Step 1 has cooled to room temperature, add the beaten egg and vanilla mixture to it. Give it a quick stir to combine.

5. 5.Mix Batter and Rest

   Pour the combined wet ingredients into the bowl with the dry ingredients. Whisk until the batter becomes smooth, being careful not to overmix. Let the batter rest for 15 minutes.

6. 6.Cook Pancakes

   Heat a skillet or griddle over medium-high heat. Add a small amount of clarified butter or oil and spread it evenly. Once hot, ladle about 1/4 cup of batter onto the griddle for each pancake. Cook for approximately 2 minutes and 30 seconds to 3 minutes per side, or until golden brown and bubbles appear on the surface. Flip and cook the other side until also golden brown.

7. 7.Serve Immediately

   Once cooked, serve the pancakes immediately. They are best enjoyed with a pat of butter and a generous drizzle of maple syrup, alongside your favorite breakfast sides like bacon and fresh fruit.