Add the egg and sugar to a bowl and mix together until fluffy and pale. Then mix in the melted butter.
Pour the milk into the mixture as well and mix in together thoroughly with the vanilla oil.
Sift the ★ ingredients into the mixture from Step 3 as well and mix until smooth.
Lightly grease a frying pan with oil and wipe away the excess with kitchen paper. Briefly place the warmed pan on top of a damp cloth, then return to the heat.
Turn down the heat to low and pour 1 ladle of batter into the frying pan. Once the surface starts to bubble, flip it over and cook for a further 2-3 minutes.
Cook the rest of the pancakes in the same way.
Transfer the pancakes to a plate and top with butter and maple syrup to serve.
Story Behind this Recipe
This is a recipe for the pancakes that we usually make at home. Try making a large batch and freezing them for later use. Check out "Pancakes with Carrot & Pancake Mix", Recipe ID: 2327014, "Yogurt Pancakes", Recipe ID: 2321721 and "Basic Crepe Batter", Recipe ID: 724944.
If you are using a fluorine-based pan, these pancakes will turn out better if it hasn't been greased with oil. Please adjust the amount of sugar to your taste. The pancakes will come out even plumper if you sift the powder ingredients twice.