Sift flour and mix with sugar in a large mixing bowl.
Make a well in the centre and whisk in the egg. Stir in the milk and mix until it forms a smooth batter.
Add in vanilla essence and salt. Stir to combine and let it sit for at least 20 minutes.
Heat a pan over medium-low heat. Melt a tsp of butter and ladle in pancake batter, about ¼-⅓ cup per pancake.
After 3-4 minutes, air bubbles should start to form and the edges should begin to set. Flip your pancake and let the other side cook for another 3-4 minute until risen and golden in colour. Set aside on a plate.
Repeat with the remaining batter. Stack up the pancakes and serve with toppings of your choice.
Notes
Cooking time refers to the time per pancake.
If you don't have self-raising flour, simply substitute with equal amounts of plain flour plus 1tsp of baking powder.
It is highly recommended for you to use buttermilk for the recipe. The science behind buttermilk is that its acid kickstarts the baking powder into action for extra height. It also helps to break down strands of gluten, leading to a fineer and more tender crumb.
Make sure the pancake batter have a thick consistency and not too liquidy (especially when you’re using regular milk). The texture plays a key role for the pancakes to hold their shape and rise in height during the cooking process.
I have not tried it myself but some of you have messaged me to let me know the recipe works beautifully too with the likes of oat milk and almond milk!
By resting the pancake batter for at least 20 minutes before cooking, it allows the air bubbles to distribute evenly and helps in creating height for the pancakes.
When cooking the pancakes, keep them on medium-low heat so that the pancakes rise more evenly. A slightly lower temperature allows the batter to rise more evenly, which helps to create that light and fluffy texture.