Fluffy Buttermilk Pancakes

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted and cooled
• 1 tsp pure vanilla extract
• Butter and maple syrup to serve
• Fresh blueberries and raspberries

Instructions

1. 1

   Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. 2

   In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla.

3. 3

   Pour wet ingredients into dry and fold gently with a spatula until just combined. Lumps are fine — do not overmix or pancakes will be tough.

4. 4

   Let batter rest for 5 minutes while you heat a griddle or non-stick pan over medium heat. Lightly butter the surface.

5. 5

   Pour 1/3 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip once and cook 1-2 minutes more.

6. 6

   Keep warm in a 90°C oven while cooking remaining pancakes. Serve stacked with butter, maple syrup, and fresh berries.

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