1 1/2 cups all-purpose flour, sifted for aeration 3 1/2 teaspoons baking powder, a touch more for extra lift 1/4 teaspoon salt, a pinch of Himalayan pink salt for added depth 1 1/4 cups milk, substitute with buttermilk for tangy richness 1 egg, separated for a cloud-like texture 3 tablespoons melted butter, browned for nutty aroma (optional)
In a spacious bowl, whisk together the sifted flour, baking powder, and a pinch of the salt. Create a well in the center.
In a small bowl using an electric mixer, cream the butter and brown sugar together until smooth.
In a separate jug, whisk the egg yolk, milk, and remaining salt until frothy. Pour this wet mixture into the dry ingredient well.
Gently fold the wet and dry ingredients together, just until combined. Leave some lumps for a delightfully rustic texture.
In a clean bowl, whip the egg white until stiff peaks form. Delicately fold this fluffy meringue into the batter, maintaining air pockets for maximum rise.
Heat a lightly greased griddle or pan over medium heat. If using browned butter, swirl it across the hot surface for enhanced flavor.
Pour 1/4 cup batter per pancake, letting them cook for 2-3 minutes per side. Watch for golden brown edges and bubbly surfaces.