Classic 3-Ingredient Diner-Style Pancakes

1.In a large mixing bowl, whisk together the self-rising flour, whole milk, and egg until just combined; if using melted butter, whisk it in now. Do not overmix—a few small lumps are perfectly fine and actually help create a lighter, fluffier texture.

2.Let the batter rest at room temperature for 10 to 15 minutes. This resting period allows the flour to fully hydrate and the baking powder in the self-rising flour to activate, ensuring the pancakes rise properly.

3.Place a non-stick skillet or cast-iron griddle over medium heat. Once the pan is hot (a drop of water should sizzle and evaporate immediately), lightly grease the surface with a thin layer of butter or neutral oil.

4.Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges appear set and dry.

5.Carefully flip the pancakes using a wide spatula. Cook the second side for 1 to 2 minutes until golden brown and cooked through. Serve immediately while hot.