25-Minute Single Small Batch Pancake Recipe (1 Cup of Flour)

Steps

1. Prep. In a 4-cup liquid measuring cup mix together the flour, sugar, baking powder, and salt. In another liquid measuring cup, whisk together the room-temperature milk and egg. Slowly pour the melted butter into the milk mixture, whisking constantly so it doesn't clump up.
2. Mix. Pour the liquid ingredients into the dry ingredients and use a dough whisk or spatula to mix them until a thick batter forms. Mix just until combined. Do not overmix. The batter should be lumpy. The lumps will bake out. They're fine.
3. Rest. Cover and set the batter aside at room temperature for anywhere from 10-30 minutes. The batter will look bubbly and airy after resting.
4. Preheat. Begin heating a 10.25" skillet over medium heat until water droplets flicked onto the surface sizzle and evaporate immediately on contact. Reduce the heat to just below medium.
5. Pancake time!! Melt 1 tablespoon butter in the skillet, making sure the butter coats the entire bottom of the pan. Pour all of the pancake batter into the pan and use a spatula or the back of a spoon to gently prod the top layer of batter into an even layer and round pancake shape if needed.
6. Toppings (optional). If adding toppings, wait at least 1 minute before adding them so they don't sink all the way through to the bottom of the pancake.
7. Wait for bubbles. Let the pancake cook undisturbed for 5-7 minutes total until you see lots of bubbles appearing around the edges of the pancake and the outer edges lose their shine and begin taking on a matte texture. Note: If you absolutely can't resist checking that the pancake isn't burning on the bottom, wait at least 3 minutes after pouring the batter before carefully lifting the edge of the pancake with a spatula and peeking underneath.
8. Flip!! Carefully slide a fish-turner spatula under the pancake, making sure the edge of the spatula reaches at least the middle of the pancake for maximum support. Don't let the pancake scare you; take a deep breath, assume your best power pose, and confidently lift and flip the pancake in one smooth motion.
9. Finish cooking. Cook the pancake for 1-3 minutes more or until the underside is as browned as you like. If you added any toppings, you may want to reduce the temperature further to prevent burning. [Optional] During the final minute, place 1/4 tablespoon slice of butter on top of the pancake to begin softening.
10. Serve. Remove the pancake to a plate or cooling rack, cut into wedges, and serve!