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 melted butter
• 1,5 tsp vanilla extract
• 4 tbsp softened butter
• 3 tbsp 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 blended.

2. 2

   In a second bowl, whisk 2 cups (480 ml) buttermilk, 2 large eggs, 3 tbsp melted 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 : lumps are welcome; overmixing will toughen the batter.

4. 4

   Let the batter rest for 10 minutes at room temperature so the baking powder activates and bubbles rise to the surface.

5. 5

   Meanwhile, mash 4 tbsp softened butter with 3 tbsp maple syrup, a pinch of salt and 1/2 tsp vanilla until creamy and emulsified; set aside.

6. 6

   Heat a non-stick skillet or griddle over medium heat until a drop of water skitters across the surface, about 350°F / 180°C.

7. 7

   Lightly grease with butter, then ladle 1/3 cup of batter per pancake, leaving space to spread.

8. 8

   Cook 2–3 minutes until bubbles form on the surface and the edges look set and matte, then flip once and cook 1–2 minutes more until deep golden and springy to the touch.

9. 9

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