Fluffy Buttermilk Pancakes with Vanilla-Maple Butter

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 0,5 tsp baking soda
• 0,5 tsp fine salt
• 2 cups buttermilk
• 2 unit large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 0,5 cup softened unsalted butter
• 3 tbsp pure maple syrup

Instructions

1. 1

   In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt until evenly combined.

2. 2

   In a second bowl, whisk 2 cups (480 ml) buttermilk, 2 large eggs, 3 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth and pale.

3. 3

   Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; small lumps are welcome, overmixing will toughen the batter.

4. 4

   Let the batter rest 10 minutes at room temperature so the baking powder activates and the gluten relaxes for maximum fluff.

5. 5

   Meanwhile, whip 1/2 cup (115 g) softened butter with 3 tbsp maple syrup and a pinch of salt until light and airy, about 2 minutes; set aside.

6. 6

   Heat a non-stick skillet or griddle over medium-low (325°F / 160°C) and brush lightly with butter until it foams without browning.

7. 7

   Ladle 1/3 cup portions of batter onto the surface, leaving space between each; cook 2-3 minutes until bubbles pop across the top and the edges look set.

8. 8

   Flip carefully and cook another 1-2 minutes until deeply golden and springy to the touch.

9. 9

   Stack pancakes on a warm plate, top generously with the vanilla-maple butter and finish with an extra drizzle of warm maple syrup.