Ingredients:

  • 250g all-purpose flour
  • 15g baking powder
  • 3g sea salt
  • 12g coconut sugar
  • 300ml whole milk
  • 1 large egg
  • 45g unsalted butter, melted
  • 5ml vanilla extract
  • 5ml lemon juice

Instructions:

  1. Whisk 250g all purpose flour, 15g baking powder, 3g sea salt, and 12g coconut sugar in a large bowl.
  2. In a separate jug, combine 300ml whole milk, 1 large egg, 5ml vanilla extract, and 5ml lemon juice. Let this sit for 2 minutes until it looks slightly thickened.
  3. Pour the melted 45g of butter into the wet mix, then pour the wet mixture into the dry ingredients.
  4. Stir gently with a spatula until the flour streaks just disappear. Stop as soon as the large lumps remain.
  5. Set the bowl aside for 15 minutes. Watch for small bubbles appearing on the surface.
  6. Preheat your skillet over medium low heat for 3 minutes and lightly grease with a tiny bit of butter. Wait for the butter to sizzle and foam.
  7. Drop 1/4 cup of batter onto the pan. Do not crowd the pan; leave space for the flip.
  8. Cook for 2 to 3 minutes until the edges look matte and bubbles pop and stay open.
  9. Flip carefully and cook for another 1 to 2 minutes until the bottom is a deep mahogany gold.
  10. Transfer to a wire rack set over a baking sheet in a 200°F oven.