Ingredients:

  • 250g all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 360ml full-fat buttermilk
  • 1 large egg, room temperature
  • 60g unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined and aerated.
  2. In a separate medium bowl, emulsify the buttermilk, egg, melted butter, and vanilla extract. Ensure the butter is cooled slightly to prevent curdling the egg.
  3. Pour the wet ingredients into the dry foundation. Use a silicone spatula to gently fold the mixture. Stop immediately once the flour streaks disappear, leaving the batter thick and lumpy to avoid gluten over-development.
  4. Allow the batter to rest undisturbed for 10 minutes at room temperature. This hydrates the flour and allows the leavening agents to create essential carbon dioxide bubbles.
  5. Heat a non-stick griddle or cast-iron skillet over medium-low heat. Apply a thin film of oil or butter, wiping away any excess.
  6. Pour approximately 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.