Step 1

In a large bowl, combine the self-rising flour, egg, and milk. If you don't have self-rising flour, you can use 1 cup of regular flour and add 1/4 teaspoon kosher salt and 1-1/2 teaspoons baking powder

Step 2

Whisk until the batter is smooth and lump-free. If you're adding any optional add-ins, fold them in now.

Step 3

Heat a 10-inch non-stick pan or a large non-stick griddle over medium-low heat. Spray the pan with cooking oil spray or melt a pat of butter in the pan.

Step 4

Pour 1/3 cup of the pancake batter into the pan, smoothing it out with the bottom of the measuring cup if needed to make it round. Cook the pancake for 1 to 2 minutes, until bubbles appear and pop on the surface.

Step 5

Using a wide spatula, flip the pancake and cook it for an additional 1 to 2 minutes, until it's golden brown on the outside and cooked all the way through. Transfer the pancake to a plate and cover it with a clean towel while you cook the remaining pancakes, spraying the pan in between every pancake or as needed. Alternatively, you can hot hold the pancakes on a baking sheet in a 200 degree Fahrenheit oven.

Step 6

Serve the pancakes with butter, maple syrup, whipped cream, berry compote, or any other toppings of your choice.