Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 2 cups (480ml) buttermilk, shaken
  • 2 large (100g) eggs
  • 4 tbsp (56g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until fully integrated.
  2. In a separate jug, beat the eggs into the buttermilk and stir in the melted butter and vanilla extract.
  3. Pour the wet mixture into the dry ingredients; stir with a whisk just until the flour streaks disappear. Stop immediately to leave the batter lumpy to avoid gluten development.
  4. Heat a non-stick skillet or electric griddle over medium-low heat. Test the surface by flicking a few drops of water onto the pan; they should sizzle instantly. Lightly grease with a small knob of butter.
  5. Pour 1/4 cup (60ml) of batter per pancake onto the skillet.
  6. Cook for 2-3 minutes until bubbles form on the surface and the edges look set and matte.
  7. Flip and cook for another 1-2 minutes until mahogany-colored and springs back when lightly pressed.
  8. Transfer to a warm plate and serve immediately.