|Egg||1 , separated|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|White sugar||2 Tablespoon|
|Baking powder||2 Teaspoon|
Sift ingredients together into a bowl or combine well with a fork to remove any lumps.
Whip egg white with a whisk until fluffy. Stiff peaks are not necessary, but whipping the egg is a crucial step to adding air to the batter.
Combine butter and egg yolk in a separate bowl and fold in the egg white.
Add the butter and egg to the dry ingredients.
Gradually stir in the wet to dry, adding milk as neccessary to form a smooth batter the consistency of runny porridge.
Heat remaining butter in a hot skillet over medium heat until sizzling.
A standard ladle is approximately how much batter you need for a perfect pancake.
Dump a ladle full of batter into the center of the skillet. It should sizzle lightly. When small bubbles form in the center and the edges start to brown, it's ready to flip.
Turn the pancake over with a spatula to cook the other side. The first pancake absorbs a lot of the butter, as pictured. You could simply use less butter, but I like to have the butter-infused pancake rather than adding butter later.
Transfer the pancake to a plate and cover with tinfoil. Repeat until the remaining batter is gone. This recipe makes about 4-6 pancakes, depending on the size.