Buttermilk Pancakes

Ingredients

The Wets

• 1.5 cups (350ml) buttermilk
• 1 egg
• 3 Tablespoons (50g) melted butter - use microwave
• 2 Teaspoons (10ml) Vanilla (add 1 more for kids!)

The Drys

• 1 cup (125g) white flour
• 3 Tbsp (40g) sugar
• 1/2 tsp (3g) baking soda (make sure it's not 3 years old... ;-)
• 1/2 tsp (2g) baking powder
• 1/2 tsp (4g) salt

Directions

1. Put the wet and dry ingredients into separate bowls, whisk each one lightly.
2. Add roughly half of the dry mix into the wet and whisk smooth, not too long.
3. Add the remainder of the dry mix and barely whisk together. Make sure all of the flour is mixed in.
   • You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher. Don't worry, you can't screw this up; just don't put it in an electric mixer and let it run forever.... The batter should not be runny. In fact, it should be fairly thick. If possible, let the batter rest for a few minutes to allow the baking soda and baking powder to perform their magic. This will make for airier pancakes.

Cooking the pancakes

• A simple non-stick fry pan is all you need. Heavier is better as it spreads the heat, prevents burning, and browns the pancakes nicely. Heat the pan on the lowest setting on your stove top as it is easy to burn pancakes. If you have an electric skillet, set it to 325°F. By the way, don't try to make it work with a scratched 20 year old camping pan. This has to be a good quality non-stick surface to work well.