Name: Classic American Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 240 g All-purpose flour; 2 tbsp Sugar; 2 tsp Baking powder; ½ tsp Baking soda; ½ tsp Salt; 2 Large eggs; 480 ml Buttermilk, or 480 ml milk with 1 tbsp lemon juice, rested 5 minutes; 4 tbsp Unsalted butter, melted; 1 tsp Vanilla extract; Butter or oil for the pan

Method

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl, whisk the eggs, buttermilk, melted butter and vanilla.
Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine.
Rest the batter for 5 minutes while the pan heats.
Heat a griddle or non-stick pan over medium heat and grease it lightly.
Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
Flip and cook 1 to 2 minutes more until golden. Keep warm in a low oven while you cook the rest.

Tips

Do not overmix. Lumps make the pancakes tender.
Serve with maple syrup, butter or fresh berries.
If the first pancake is pale, the pan is too cool; if it burns outside, lower the heat.