Fluffy Buttermilk Pancakes

Method

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt for 30 seconds, so the raising agents are evenly spread and no clumps remain.

   Add in this stepAll-purpose flour 130 gSugar 15 gBaking powder 1 tspBaking soda ½ tspSalt 2 pinch

2. Melt the butter in a small pan over low heat for about 1 min, then let it cool for 2–3 minutes. In a second bowl, whisk the buttermilk, egg and vanilla until smooth, then whisk in the melted butter in a thin stream. If the butter forms little flecks because the buttermilk is cold, that is fine.

   Add in this stepButter (for the batter, melted) 30 gButtermilk 240 mlEgg 1Vanilla extract ½ tsp

   low heat

3. Pour the wet mixture into the dry and fold with a spatula 10 to 12 times, just until no streaks of dry flour remain. The batter should be thick and lumpy; overmixing makes pancakes tough and flat. Leave it alone for 5 min: bubbles will appear and it will thicken slightly.

4. Heat a heavy 28 cm frying pan or griddle over medium heat for 2 min. Test it with a few drops of water: they should sizzle and skitter across the surface, not vanish instantly or just sit there. Wipe on a very thin film of oil with a paper towel.

   Add in this stepNeutral oil (for the pan) 1 tsp

   medium heat

5. Turn the heat down to medium-low heat. Pour 60 ml (1/4 cup) of batter per pancake, leaving 5 cm between them, and don't spread it. Cook for 2 min 30 sec, until bubbles on top pop and stay open and the edges look matte and set, then flip once with a thin spatula and cook for 1 min 30 sec, until golden and springy in the middle. Never press them down. Cook all the batter in 3 batches, wiping the pan with a touch of oil each time; the first pancake is your test for heat.

   medium-low heat

6. Keep finished pancakes warm on a plate in a 95°C oven, loosely covered. Serve in stacks with a pat of butter and warm maple syrup.

   Add in this stepButter (to serve) 20 gMaple syrup 4 tbsp