Instructions

• In a medium bowl, whisk together 1/3 cup (40 g) all-purpose flour, 1 1/2 teaspoons granulated sugar, 1 1/4 teaspoons baking powder, and 1/8 teaspoon salt until evenly mixed. Set the bowl aside.
• In a small bowl, whisk 1/4 cup milk, 1 large egg yolk, 1 tablespoon vegetable oil, and 1/2 teaspoon vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula just until the flour is incorporated and the batter is mostly smooth; small lumps are fine. Do not overmix.
• Heat a large skillet over medium heat until hot (about 2–3 minutes). Lightly grease the skillet with a little butter or cooking spray.
• Use a 1/4-cup measuring cup to drop batter onto the hot skillet, leaving space between pancakes. Cook the pancakes until bubbles form on the surface and the edges look set and the bottoms are golden, about 1–2 minutes.
• Flip each pancake and cook the second side until golden and the pancake is cooked through, about 30–60 seconds more.
• Transfer pancakes to a plate. Top with butter and syrup as desired and serve immediately.