Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Sifting the dry ingredients makes the pancakes much lighter and fluffier.

• Do not overmix the pancake batter; whisk just until smooth.

• Ensure the milk and butter mixture has cooled to room temperature before adding the egg to prevent the egg from cooking prematurely.

• Use other flavorful extracts instead of vanilla, such as almond or lemon extract.