This recipe uses an unconventional mixing trick that I learned from Cook’s Illustrated. Rather than adding the melted butter directly to the wet ingredients, you first mix it with the egg yolk. It does require an extra bowl, but it helps the butter to better incorporate into the batter, making for a more even-textured pancake.
These pancakes are great on their own, but they’re even better with some fruit. Slices of banana are always nice. Or you could try blueberries, raspberries, or blackberries, either fresh or frozen, 4 to 5 per pancake. You don’t even have to thaw them before adding them to the pancakes; the heat of the pan takes care of that. Whatever you use, let the pancakes cook on their first side, undisturbed, for about 1 minute before you add any fruit. That gives them time to puff and begin to set.