Sweet Egg and Flour Pancakes Without Baking Powder

1In a large mixing bowl, whisk together the egg (1 large) and granulated sugar (1 cup) until the mixture is light and slightly frothy.

2Add the whole milk (1 cup) and 2 tablespoons of vegetable oil (2 tablespoons) to the egg (1 large) and sugar mixture, and whisk until fully combined.

3In a separate bowl, sift together the all-purpose flour (125 grams) and salt (¼ teaspoon) to ensure even distribution and remove any lumps.

4Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.

5If using, stir in the vanilla extract (1 teaspoon) for added flavor.

6Heat a non-stick skillet or griddle over medium heat and lightly brush the surface with vegetable oil (2 tablespoons) to prevent sticking.

7Pour approximately 1/4 cup of batter onto the skillet for each pancake, spreading slightly to form a round shape.

8Cook the pancakes for about 2-3 minutes or until bubbles form on the surface and the edges look set.

9Flip the pancakes carefully with a spatula and cook for another 1-2 minutes on the other side until golden brown and cooked through.

10Transfer the cooked pancakes to a warm plate and cover loosely with foil to keep warm while cooking the remaining batter.

11Serve the sweet egg (1 large) and flour pancakes warm, optionally topped with butter, syrup, fresh fruit, or powdered sugar for extra sweetness and presentation.