Fluffy Pancakes with Self-Rising Flour

In a mixing bowl, combine the self-rising flour, granulated sugar, and baking powder. Whisk together until evenly mixed.

In another bowl, beat the large egg and then add the water and vanilla extract. Stir to combine.

Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy.

Heat a non-stick skillet or griddle over medium heat. Add the butter and let it melt, swirling to coat the surface of the pan.

Ladle about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.