Fluffy Pancakes

INGREDIENTS
 
2 cups self-rising flour
1/4 cup granulated sugar 
1 3/4 cup of milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1 large egg
 
* I prefer using self-rising flour because it makes the pancakes fluffier and lighter, but you can use all-purpose flour as well. You will need to add 1/4 tsp. baking soda and 1/2 tsp. Salt. 
 
INSTRUCTIONS
  
1.Using a wire whisk beat egg with sugar. Add butter, vanilla and sifted flour. Keep mixing with the whisk until all the ingredients are combined and smooth.
 
2.I like my batter with no lamps so I pass it through fine mesh colander. The batter will be thick and creamy in consistency.
 
3.Set the batter aside to rest for a few minutes while you heat the pan or griddle. If the batter is too thick and doesn't pour off the spoon , add a bit of milk to reach the desired consistency.
 
4.Heat a nonstick pan or griddle over a medium heat and wipe over with a little oil to lightly grease pan if needed. 
 
Depending on the pancake size you want, pour 1-2 tablespoons of batter onto the griddle and spread out gently into a round shape.
 
When the bubbles start to appear on the pancake surface and underside is golden, flip with a spatula and cook until golden. Repeat with remaining batter.
 
Serve warm with honey, maple syrup, jam or fresh fruits!