Buttermilk Pancakes

Ingredients — tap to check off as you gather

• 1 ½ cup (190 g) all-purpose flour
• 3 Tbs (38 g) sugar
• 1 Tbs (12 g) baking powder
• ½ tsp (3 g) baking soda
• ½ tsp (3 g) salt
• 3 Tbs (43 g) butter
• 1 ½ cup (360 mL) buttermilk
• 2 large (100 g) eggs

Steps

1. Prep — Heat a griddle or wide skillet over medium (350°F/175°C).
2. Whisk (dry) — 1 ½ cup (190 g) all-purpose flour, 3 Tbs (38 g) sugar, 1 Tbs (12 g) baking powder, ½ tsp (3 g) baking soda, ½ tsp (3 g) salt.
3. Melt (cool slightly) — 3 Tbs (43 g) butter.
4. Whisk (wet) — the melt from step 3, 1 ½ cup (360 mL) buttermilk, 2 large (100 g) eggs.
5. Stir until just combined (lumps are fine) — the whisk (dry) from step 2, the whisk (wet) from step 4.
6. Rest 5 min (batter thickens — don’t stir again) — the stir until just combined from step 5.
7. Griddle (2–3 min per side, flip when bubbles pop) — the rest 5 min from step 6.