Fluffy Buttermilk Pancakes

Tall, golden pancakes with crisp edges and a tender, airy middle. The buttermilk is what makes them rise so beautifully.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 3 tbsp melted butter

Method

1. Whisk together the dry ingredients in a large bowl.
2. In another bowl, beat the eggs with buttermilk and melted butter.
3. Fold wet into dry — leave it lumpy, do not overmix.
4. Rest the batter for 5 minutes while the pan heats.
5. Pour 1/4 cup per pancake onto a buttered skillet over medium heat.
6. Flip when bubbles form and the edges look set. Serve with maple syrup.

Tip

Lumps are good — overmixing develops gluten and makes pancakes tough instead of fluffy.