Classic Buttermilk Pancakes

Ingredients

• 280g plain flour
• 2 tbsp caster sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 500ml buttermilk
• 2 large eggs
• 60g unsalted butter, melted, plus extra for the pan
• 1 tsp vanilla extract
• Maple syrup, to serve

Before you cook

• Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
• Whisk the buttermilk, eggs, melted butter and vanilla together in a separate bowl or jug.

Steps

1. Pour the wet ingredients into the dry ingredients.
2. Fold the mixture together with a spatula in a few quick strokes, stopping while streaks of flour are still visible.
3. Let the batter rest for 5 minutes, until it thickens and bubbles rise to the surface.
4. Heat a griddle or non-stick pan over medium heat until a drop of water sizzles on contact.
5. Brush the pan lightly with butter.
6. Ladle about 80ml of batter onto the pan for each pancake, spacing them apart.
7. Cook for 2 to 3 minutes, until bubbles form across the surface and the edges look set.
8. Flip each pancake and cook for another 2 minutes, until golden brown underneath and cooked through.
9. Transfer the cooked pancakes to a plate and keep them loosely covered.
10. Repeat with the remaining batter, buttering the pan between batches.
11. Stack the pancakes and serve hot with maple syrup.