# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup milk
06 - 1 large egg
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Topping
09 - 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon
# Directions:
01 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until evenly distributed.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until fully incorporated and smooth.
03 - Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined; batter should remain slightly lumpy. Avoid overmixing to prevent tough pancakes.
04 - Place non-stick skillet or griddle over medium heat. Lightly coat surface with butter or cooking oil.
05 - Pour approximately 1/4 cup batter per pancake onto heated surface. Cook for 2-3 minutes until surface bubbles and edges appear set.
06 - Turn pancakes and cook additional 2 minutes until golden brown and cooked through. Transfer to serving plate.
07 - Immediately sprinkle both sides of each warm pancake generously with cinnamon sugar mixture while pancakes remain hot.
08 - Repeat cooking process with remaining batter, re-greasing skillet as necessary between batches.
09 - Stack pancakes on plates and dust with additional cinnamon sugar if desired. Serve immediately while warm.
