Buttermilk pancakes, real maple syrup
Thick, fluffy pancakes made with buttermilk for tang and an impossibly tender crumb. A stack with melting butter and cold maple syrup is an American Sunday in one plate.
Method
Mix dry and wet separately.
In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
Combine — do not overmix.
Pour the wet ingredients into the dry and stir with a fork just until combined — 8–10 strokes maximum. The batter should be lumpy and thick. Overmixing develops gluten and makes flat, dense pancakes.
Rest the batter.
Let the batter sit for 5 minutes. The baking powder activates and you will see small bubbles forming on the surface. This rest creates a lighter pancake.
Cook on a medium-hot griddle.
Heat a griddle or large pan over medium heat. Brush with butter. Pour about ¼ cup of batter per pancake. Cook until bubbles form across the surface and the edges look set — about 2 minutes. Flip once and cook 1 more minute.
Stack and serve.
Stack the pancakes on a warm plate. Place a small pat of cold butter on top and pour maple syrup over while still hot.
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