1 ½ cups all-purpose flour
1 ½ Tablespoons baking powder
½ teaspoon sea salt
1 Tablespoon sugar
1 ¼ cup milk or buttermilk (start with 1 cup and add more as needed, up to 1 ¼ cup)
1 large egg
½ teaspoon vanilla
3 Tablespoons butter, melted
Mix the dry ingredients together in a large bowl. In a separate bowl, mix the egg, 1 cup of milk and vanilla together, then lightly incorporate 1 cup of the flour mixture into the wet ingredients. Once the ingredients have just come together, stir in the melted butter until smooth. Add the wet ingredients to the dry mix, and gently stir just until the mixture is somewhat smooth, but still has small lumps. If too thick, add the remaining ¼ cup of milk.
Heat the griddle or pan to medium-high (approx. 350 degrees). Once the surface is hot, lightly grease with bacon fat. Use a ladle or 1/4 measuring cup to pour the batter onto the hot surface, leaving space between each cake.
As the pancakes cook, bubbly little holes will start to appear, but continue to cook for 1 to 2 minutes longer before flipping. Cook for about 2 to 3 more minutes, until golden brown on both sides. Serve hot with pure maple syrup and enjoy!