Ingredients:

  • 4 tbsp (30g) all-purpose flour
  • 1 tsp (4g) granulated sugar
  • ½ tsp (2g) baking powder
  • 1 pinch (0.5g) salt
  • 3 tbsp (45ml) milk of choice
  • 1 tbsp (14g) melted unsalted butter or neutral oil
  • ¼ tsp (1ml) vanilla extract
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5g) melted butter
  • 1 pinch (0.1g) cinnamon

Instructions:

  1. In your microwave-safe bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract. Mix only until the flour streaks disappear; a few lumps are essential for a tender crumb.
  2. Place the bowl in the microwave. Heat on high for 60 seconds. Check the surface—it should look set and matte. If the center still looks wet, microwave in 15-second bursts until a toothpick inserted in the center comes out clean.
  3. While the pancake is hot, whisk the maple syrup, melted butter, and cinnamon in a small ramekin. Pour the syrup directly over the warm pancake, allowing it to soak into the airy pockets.