This is my go-to recipe for pancakes. There are really two rules to follow:

1. Don’t over mix the batter. The pancakes will get gummy. 
2. Patience. Letting your mixture sit 5 minutes or so creates the fluffiness.

Since I’m the one who eats breakfast in this house, I usually make enough for myself (ok, I definitely force a bite or two on John). The portions yield 3-4 pancakes.

Ingredients:

• 1/2 cup All-Purpose Flour, sifted
• 1 tsp Baking Powder
• Pinch of Salt
• 1/3 tsp of cinnamon powder
• 1 tbsp White Sugar
• 1/3 cup Milk + 2 tsp of milk
• 1/2 Large Egg, beaten
• 1 tbsp Unsalted Butter, melted
• 1/2 tsp Pure Vanilla Extract
• Any oil for cooking

1. Combine flour, sugar, cinnamon, salt, and baking powder into a bowl and mix.
2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. 
3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy. If it is too thick to work with, add a little milk (that’s where the two tsp of milk come in). Set the batter aside for 5-10 minutes.
4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes. Now watch it rise!
5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side.

Voila! Delicioso