Ingredients
2½cupsall purpose flour
1½tbspsugar
2½tspbaking powder
¾tspbaking soda
¼tspsalt
2¼cupsbuttermilk
1large egg
3tbspunsalted butter,melted
2tspvanilla extract
Preparation
In a medium bowl sift together flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps.
In a small bowl, whisk the egg until the yolk and the whites are combined. Add buttermilk, melted butter, and extract. Whisk until combined.
Add the wet ingredients to dry ingredients and gently stir until just combined. If adding berries or chocolate, add them when the batter is not quite fully mixed.
Continue mixing just until combined. Don’t over mix, or the pancakes will be rubbery, not light and fluffy.
Set a large, flat-bottomed non-stick or well-seasoned cast-iron skillet over medium heat. Add butter.
Once the butter has melted and sizzles on the pan, scoop a rounded ¼ cup of batter onto the pan. Add additional scoops to cook more pancakes, spaced a few inches apart.
Cook for about 3 minutes until bubbles form in the center of the pancake and the edges look slightly drier than the middle.
Flip and cook for about 2 minutes on the other side. The cakes should be lightly golden on both sides with crispy edges.
Serve with maple syrup or powdered sugar and fruit. If feeding a crowd keep warm on a plate in a low oven until ready to serve.
To freeze and reheat, let the pancakes cool to room temperature, then layer between sheets of parchment paper and seal in a gallon-sized, zip-top bag.
To reheat, spread a few frozen pancakes on a plate in a single layer (it’s ok if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster.
The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.
