1️⃣ Combine dry ingredients: Add the flour, sugar, baking powder, and salt to a large mixing bowl and whisk to combine. 🍚

2️⃣ Combine wet ingredients: In a mixing jug, add the milk, melted butter, vanilla extract, and egg, then whisk to combine. 🥛

3️⃣ Add the wet ingredients to the dry ingredients: Whisk until no dry ingredients are showing. Be careful not to overmix; some small lumps are okay. The batter should be about the consistency of heavy cream. If it’s too thick, add a couple of tablespoons of milk and fold through using a spatula. 🥄

4️⃣ Rest Time: The longer you leave this batter to rest in the fridge, the fluffier the pancakes will be. The minimum amount is 10 minutes, 1 hour is good, overnight is best. You will still get fluffy pancakes with 10 minutes of resting time. ⏲️

Cooking Your Pancakes:
5️⃣ Warm up your skillet: Heat a flat skillet or flat-plated griddle to medium heat and brush with melted butter. Use an ice-cream scoop that holds about 3 tbsp of batter and pour rounds of it on your griddle or skillet. Alternatively, you can add your batter to a jug and pour the batter out that way, but you may need to add about 1-2 tbsp more milk to thin it out if you do this. 🍳

6️⃣ Cook the pancakes: Cook until bubbles begin showing on top of the pancakes and the batter looks a little dull (less shiny). Use a flat spatula to turn over and cook until golden. Serve with your favorite toppings like hazelnut spread, strawberries, berries, maple syrup, cream, or chocolate sauce! 🍓🍫🍯