Buttermilk Pancakes

 

Ingredients

for 4 servings

• 2 cups all-purpose flour - 250 g
• 2 tablespoons sugar - 25 g
• ½ teaspoon kosher salt - approximately 3 g
• ½ teaspoon baking powder - approximately 2 g
• ½ teaspoon baking soda - approximately 2 g
• 2 cups buttermilk - 480 mL (since 1 mL of buttermilk is roughly equivalent to 1 gram, this is 480 g)
• 2 eggs - approximately 100 g (assuming one large egg weighs about 50 g)
• 3 tablespoons unsalted butter, melted - approximately 42 g (since 1 tablespoon of butter is approximately 14 g)
• ½ teaspoon unsalted butter - approximately 2.5 g (since 1 teaspoon of butter is about 5 g), plus more to serve
• maple syrup, to serve

Preparation

1. In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
2. In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
3. Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
4. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
5. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.