From Adam Ragusea.

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***REVISED RECIPE, MAKES A HALF DOZEN***

1 tablespoon butter, plus more for the pan
1 tablespoon sugar
1 egg
1-2 teaspoons vanilla
1 cup milk (or maybe more)
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups all-purpose flour (or maybe less)

Melt the butter, then mix in the sugar to cool it down. Stir in the egg until smooth, then the vanilla and the milk — enough milk to get you 1 1/2 cups total liquid. Stir in the starch, salt, baking soda, baking powder and flour — enough flour to get the thickness you want (see video). Mix until the batter is almost but not entirely smooth (see video). Rest the batter at least 15 minutes before you cook.

Heat a nonstick pan until butter browns but not very rapidly. Smear the pan with butter, then use a towel to smear a little batter all over the pan to create a thin film — wipe off until almost clean. (This will get you more even color on your first batch of pancakes.) No additional butter is needed if you’re cooking on teflon. Cook the pancakes until you see bubbles and the bottom has solidified and browned, then flip and finish the other side.