In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt. Make sure there are no large lumps.
In a separate bowl, lightly beat the egg. Add the milk and melted butter (or oil) to the egg and mix well.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. A few small lumps are fine; do not overmix, as this can make pancakes tough.
Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a little butter or oil if needed.
Pour about 1/4 cup (60ml) of batter per pancake onto the hot pan. If using optional chocolate chips, sprinkle a few on top of each pancake now.
Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter. Serve immediately with optional maple syrup, honey, fresh berries, or sliced banana.
💡 Pro Tips for Pancake Perfection: - 🍓 For extra fun, let your little chef help decorate their pancakes with fruit faces or syrup swirls! Edible art is the best kind! - 🔄 Don't overmix the batter! A few lumps are totally okay – they're like tiny flavor surprises waiting to burst! 😉 - 🤫 If you have leftover batter, store it in the fridge for up to 2 days for an instant pancake rerun. Encore! 🎶
