Fluffy Buttermilk Pancakes

Tall, soft pancakes with golden edges. The batter takes five minutes and should stay a little lumpy.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Servings: 4 (about 12 pancakes)

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (480 ml) buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted, plus more for the pan
• 1 teaspoon vanilla extract
• Maple syrup or honey, and walnuts, to serve

Instructions

1. Mix the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Mix the wet ingredients. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
3. Combine gently. Pour the wet ingredients into the dry and fold until just combined. Leave the lumps. Rest the batter for 10 minutes.
4. Heat the pan. Set a skillet over medium heat and brush it with a little butter.
5. Cook. Pour in 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form and the edges look set. Flip and cook 1 to 2 minutes more.
6. Serve. Stack them high and top with syrup or honey and walnuts.

Tips

• No buttermilk: Stir 2 tablespoons of lemon juice into 2 cups of milk and wait 5 minutes.
• Keep them warm: Hold finished pancakes on a rack in a 200°F (95°C) oven.

Storage

Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a toaster.

Nutrition (per serving, approximate)

480 calories, 14 g protein, 62 g carbs, 19 g fat