Fluffy Buttermilk Pancakes with Vanilla-Maple Butter

Ingredients

• 2 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 0,5 tsp baking soda
• 0,5 tsp fine salt
• 2 cup buttermilk
• 2 unit large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 0,25 cup softened butter
• 2 tbsp pure maple syrup
• 1 pinch flaky sea salt

Instructions

1. 1

   In a large bowl, whisk together 2 cups (250g) 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 separate bowl, whisk 2 cups (475ml) buttermilk, 2 large eggs, 3 tbsp melted butter and 1 tsp vanilla extract until smooth and pale yellow.

3. 3

   Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined : lumps are welcome; overmixing will make the pancakes tough.

4. 4

   Let the batter rest for 10 minutes at room temperature so the baking powder activates and the gluten relaxes; you should see small bubbles rising to the surface.

5. 5

   Meanwhile, mash 1/4 cup (55g) softened butter with 2 tbsp pure maple syrup and a pinch of flaky salt until creamy and emulsified; set aside.

6. 6

   Heat a non-stick skillet or griddle over medium-low (about 325°F / 160°C) and lightly brush with butter : it should sizzle gently without browning immediately.

7. 7

   Ladle 1/3 cup of batter per pancake, leaving space to spread; cook 2-3 minutes until bubbles form on top and the edges look set and matte.

8. 8

   Flip once and cook another 1-2 minutes until deeply golden and springy to the touch; keep warm in a 200°F (95°C) oven.

9. 9

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