Ingredients:

  • 250g all-purpose flour
  • 15g baking powder
  • 3g sea salt
  • 2g ground cinnamon
  • 360ml milk
  • 15ml lemon juice
  • 1 large egg
  • 30ml maple syrup
  • 45g melted butter
  • 5ml vanilla extract

Instructions:

  1. Stir 15ml lemon juice into 360ml milk. Note: Let this sit for 5 minutes until it looks slightly curdled; this acidity is what makes them fluffy.
  2. Combine 250g flour, 15g baking powder, 3g sea salt, and 2g cinnamon in a large bowl. Note: Sifting removes lumps and aerates the flour for a lighter crumb.
  3. Whisk the 1 large egg, 30ml maple syrup, 5ml vanilla, and 45g melted butter into the milk mixture. Note: Ensure the egg is at room temperature to keep the butter liquid.
  4. Pour the wet ingredients into the dry bowl.
  5. Stir until just combined. Stop as soon as you see no more dry flour streaks. Note: Lumps are your friend; over mixing creates a rubbery texture.
  6. Let the bowl sit for 10 minutes. Watch for tiny bubbles rising to the surface.
  7. Set your skillet to medium low and brush with a tiny amount of butter.
  8. Use a 1/4 cup measure to pour the batter into the hot pan.
  9. Cook for 2-3 minutes until the edges look set and bubbles stay open.
  10. Flip carefully and cook for another 1-2 minutes until the center springs back when touched.