Ingredients
2 cups flour, all-purpose
¼ cup granulated sugar
2 cups buttermilk
½ cup unsalted butter, melted
2 medium-sized eggs
2 tsp vanilla extract
Preparation
In a small-sized bowl, combine 2 cups of all-purpose flour and ¼ cup of granulated sugar. Sift the flour mixture by pouring it in a sieve, holding at least 18-inches above a larger bowl.
In another bowl, combine 2 cups of buttermilk, ½ cup of unsalted butter, 2 medium-sized eggs, and 2 teaspoons of vanilla extract. Whisk ingredients until it forms a thick consistency that it drips rather than runs over the spoon.
With the wet and dry ingredients prepared, time to mix them starting with creating a hole with the flour mixture. The hole is where you pour the wet ingredients. This trick in mixing ingredients will let the dry and wet batter combine gently and not overwork the flour. Let it sit for 15-30 minutes.
Grease the skillet with butter over medium-low heat. Then, pour ⅓ cup of batter into the pan. Wait until the bubbles pop or the edges to brown, which will take about 2 to 3 minutes, before flipping to the other side. Wait for another 2-3 minutes adjusting to low heat when needed.
Serve on a plate drizzled with a choice of syrup and toppings.
