Fluffy Pancakes with Self-Rising Flour

In a large mixing bowl, combine the self-rising flour and granulated sugar. Whisk together until well combined.

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and fully incorporated.

Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil or butter.

Using a ladle or measuring cup, pour about 1/4 cup of batter onto the heated 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 on the other side, until golden brown.

Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.