Perfect Pancakes
, 1 h 5 min, 4 servings
Fluffy pancakes with a rested batter that yields tender crumb and delicate structure.
| prepHeat griddle or skillet over medium heat | |||||
| 480 ml all-purpose flour | Stir together dry ingredients | Fold wet into dry until just combined | Rest batter 45 min to 1 hr, covered | Grease griddle, cook 2–3 min per side | Serve with butter and syrup |
| 50 g granulated sugar | |||||
| 15 g baking powder | |||||
| 1/2 teaspoon baking soda | |||||
| 1/2 teaspoon salt (iodized) | |||||
| 300 ml whole milk, plus more as needed | Whisk wet ingredients, drizzle in butter | ||||
| 180 ml buttermilk | |||||
| 1 large egg | |||||
| 1 tablespoon vanilla extract | |||||
| 60 g salted butter, melted (for batter) | |||||
| Salted butter (for greasing griddle and serving) | |||||
| Maple or pancake syrup, for serving | |||||
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