Making these fluffy vegetarian pancakes is a straightforward process. Follow these steps carefully, paying attention to the techniques, especially regarding mixing, for the best results.

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. Whisking thoroughly ensures the baking powder and salt are evenly distributed, which is crucial for consistent rising and flavour. Break up any clumps in the flour.
2. Prepare Wet Ingredients: In a separate medium bowl, whisk together the milk and the large egg until just combined. Make sure the egg is fully incorporated into the milk. Using room temperature milk and egg helps the batter come together more smoothly.
3. Melt the Butter: Melt the unsalted butter either in a small saucepan over low heat or in a microwave-safe bowl in short bursts (checking frequently to prevent splattering). Set it aside to cool slightly for a minute or two. You don’t want it to be piping hot when adding it to the wet ingredients, as it could potentially cook the egg.
4. Combine Wet and Dry (Gently!): Pour the milk and egg mixture into the bowl containing the dry ingredients. Add the slightly cooled melted butter (or oil) as well.
5. Mix Until Just Combined: Using a whisk or a fork, mix the wet and dry ingredients until they are just combined. It is crucial not to overmix the batter. A few lumps are perfectly okay – in fact, they are desirable! Overmixing develops the gluten in the flour, which will result in tough, dense pancakes instead of light and fluffy ones. Stop mixing as soon as you no longer see large streaks of dry flour.
6. Rest the Batter (Optional but Recommended): Let the batter rest for 5-10 minutes at room temperature. This allows the flour to fully hydrate and gives the baking powder time to start working its magic, creating even more bubbles for extra fluffiness. You might notice the batter thickening slightly and becoming more bubbly during this time.
7. Preheat the Pan/Griddle: While the batter rests, heat a lightly oiled griddle or non-stick frying pan over medium heat. The pan is ready when a drop of water flicked onto the surface sizzles and evaporates immediately. Proper heat is key: too low and the pancakes won’t brown or rise well; too high and they’ll burn on the outside before cooking through. You might need to adjust the heat slightly as you cook subsequent batches. Use a small amount of butter or neutral oil to grease the pan, wiping away any excess with a paper towel – you want a thin, even coating.
8. Cook the Pancakes: Pour or scoop the batter onto the preheated griddle, using approximately ¼ cup of batter per pancake. Cook for about 2-3 minutes on the first side, or until bubbles start to form and pop on the surface and the edges look set and slightly dry.
9. Flip and Cook: Carefully flip the pancakes using a thin spatula. Cook on the second side for another 1-2 minutes, or until golden brown and cooked through. The second side usually cooks faster than the first. Resist the urge to press down on the pancakes with your spatula, as this will deflate them.
10. Serve Immediately: Transfer the cooked pancakes to a plate. Keep them warm in a low oven (around 200°F or 90°C) on an oven-safe plate or wire rack if making a large batch.
11. Repeat: Repeat the process with the remaining batter, adding a tiny bit more oil or butter to the pan between batches if needed.