Ingredients:

  • 250g all-purpose flour
  • 25g granulated sugar
  • 10g baking powder
  • 3g baking soda
  • 3g fine sea salt
  • 480ml full-fat buttermilk
  • 1 large egg, beaten
  • 56g unsalted butter, melted and cooled
  • 5ml vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and sea salt. In a separate medium bowl, combine the buttermilk, beaten egg, melted butter, and vanilla extract.
  2. Pour the wet ingredients into the dry base. Fold gently with a silicone spatula until just combined. Ensure there are still lumps and streaks of flour in the batter to prevent over-mixing.
  3. Allow the batter to rest for 10 minutes at room temperature to hydrate the flour. Meanwhile, preheat a non-stick griddle over medium-low heat.
  4. Lightly grease the griddle. Pour 1/3 cup of batter per pancake. Cook until the edges are set and bubbles on the surface stay open. Flip and cook the second side for 1-2 minutes until mahogany-colored.