📖 Instructions

1. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps! It's like a tiny flour mountain range needs to be flattened.
2. In a separate bowl, whisk together the wet ingredients: milk, egg, melted butter, and vanilla extract. This is where the magic happens, folks. Trust the process!
3. Gently pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Don't overmix—a few lumps are okay! Overmixing will make your pancakes tough. Remember that!.
4. Heat a lightly oiled griddle or frying pan over medium heat. You'll know it's ready when a drop of water sizzles on the surface. Don't rush the process. Patience, young padawan!
5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave some space between them so they have room to spread. This is art, not science.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set. This is where your spatula skills will be put to the test. Don't you dare judge the bubbles!
7. Serve immediately with your favorite toppings. Butter, syrup, fruit, whipped cream... the world is your oyster (or pancake). Enjoy!
8. Optional: If your pancakes are a little too brown, reduce the heat slightly and/or adjust your cooking time accordingly. Remember, every stove is different. You may need to experiment a little. Just don't burn them!