Ingredients:

  • 2 cups All-Purpose Flour (lightly spooned and levelled)
  • 2 tbsp Granulated Sugar (Caster Sugar)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 1/2 tsp Fine Sea Salt
  • 2 Large Eggs (room temperature)
  • 1 1/2 cups full-fat Buttermilk
  • 4 tbsp Unsalted Butter, melted (plus extra for greasing)
  • 1 tsp Vanilla Extract (Optional)
  • Neutral Oil or clarified butter (for cooking)

Instructions:

  1. Prep the Fat: Melt the 4 tbsp of butter and set it aside to cool slightly.
  2. Heat the Griddle: Place your non-stick pan or griddle over medium-low heat. Achieving the correct temperature is critical for even cooking.
  3. Combine Dry Ingredients: Sift (or vigorously whisk) the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Sifting ensures no lumps and incorporates air.
  4. Combine Wet Ingredients: In a separate bowl, lightly whisk the eggs, buttermilk, and vanilla extract until just combined.
  5. The Gentle Merge: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together. Mix only until the flour streaks have mostly disappeared. Lumps are absolutely fine! Overmixing develops gluten, resulting in tough, flat pancakes.
  6. Add Melted Butter: Gently fold the slightly cooled melted butter into the batter. Do not stir vigorously. The batter should be thick, bubbly, and slightly lumpy.
  7. Rest the Batter (Optional but Recommended): Let the batter rest at room temperature for 5–10 minutes. This allows the gluten to relax and the leavening agents to begin reacting.
  8. Grease the Pan: Add a tiny pat of butter and a splash of neutral oil to the hot pan. Wipe off any excess with a paper towel, leaving only a light film.
  9. Portion and Cook: Pour 1/4 cup of batter per pancake onto the heated surface, ensuring they are well-spaced.
  10. The Flip Test: Cook for 2–3 minutes. The pancake is ready to flip when bubbles break and remain open on the surface, and the edges look set and dry.
  11. Finish Cooking: Flip the pancake using a thin spatula. Cook for another 1–2 minutes until the underside is golden brown and the pancake springs back lightly when pressed in the center.
  12. Keep Warm: Transfer cooked pancakes to a plate and cover loosely with foil, or keep them warm in a low oven (100°C/200°F) while you cook the remaining batter.