Ingredients:

  • 250g (2 cups) All-purpose flour
  • 3 tbsp Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 350ml (1 ½ cups) Buttermilk
  • 1 large Egg (room temperature)
  • 60g (4 tbsp) Unsalted butter, melted and slightly cooled
  • 1 tsp Pure vanilla extract

Instructions:

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Ensure there are no large clumps of leavening agent to ensure an even rise.
  2. In a separate bowl, beat the 1 large egg, then slowly stir in 350ml buttermilk, melted butter, and vanilla.
  3. Pour the liquid mixture into the dry ingredients. Fold until just combined.
  4. Allow the batter to rest for 10 minutes. Wait until you see small bubbles forming on the surface.
  5. Set your skillet over medium low heat and add a tiny sliver of butter. Wait until the butter sizzles and foam subsides.
  6. Use a 1/4 cup scoop to drop the batter onto the hot surface.
  7. Cook for 2-3 minutes until the edges look set and bubbles remain open.
  8. Flip and cook for another 1-2 minutes until the bottom is deep golden brown.
  9. Place finished pancakes on a wire rack in a low oven (90°C).