Perfect Buttermilk Pancakes

Serves 4 

INGREDIENTS

272g all-purpose flour (or 256g whole wheat flour)
3 tablespoons sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 large eggs

From Your Pantry
1 ¼ teaspoons salt
592ml buttermilk
3 tablespoons unsalted butter, melted
Olive oil for the pan

Suggested Toppings
Maple syrup

Or, From Your Pantry
Le Beurre Bordier Semi-Salted Butter
Strawberries 
Blueberries
Raspberries
Bananas 
 

METHOD

1. Heat the oven to 325 degrees.
2. Whisk flour, sugar, baking powder, baking soda and salt together in a bowl.
3. Using the whisk, make a well in the centre.
4. Pour the buttermilk into the well and crack eggs into buttermilk.
5. Pour the melted butter into the mixture.
6. Starting in the centre, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not over beat (lumps are fine). The batter can be refrigerated for up to one hour.
7. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes.
8. Add 1 tablespoon oil to the skillet.
9. Turn heat up to medium–low and ladle some batter into the skillet. If you are using a large skillet or a griddle, add more batter, taking care not to crowd the cooking surface.
10. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes.
11. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Recipe Credit: NYT