Fluffy Buttermilk Pancakes with Vanilla-Maple Butter

Ingredients

• 2 cup all-purpose flour
• 2 tbsp granulated 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
• 0,5 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 separate 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 and fold gently with a spatula just until moistened; lumps should remain. Rest the batter 10 minutes so the gluten relaxes and the leaveners activate.

4. 4

   Meanwhile, whip 1/2 cup (115 g) softened butter with 3 tbsp maple syrup and a pinch of salt until light, fluffy and pale; reserve at room temperature.

5. 5

   Heat a non-stick skillet or griddle over medium-low until a drop of water dances and evaporates in 2 seconds. Lightly grease with butter.

6. 6

   Ladle 1/3 cup portions of batter onto the surface, spacing them apart. Cook 2-3 minutes until bubbles form across the top and the edges look set and matte.

7. 7

   Flip once and cook another 1-2 minutes until the underside is deep golden and the pancake springs back when pressed lightly.

8. 8

   Transfer to a 200°F (95°C) oven on a wire rack to keep warm and crisp while you cook the rest.

9. 9

   Stack the pancakes, top with a generous spoonful of vanilla-maple butter and finish with a drizzle of warm maple syrup.