Fluffy Buttermilk Pancakes

Method

1. 1

   Step 1

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda / bicarbonate of soda and salt for about 30 seconds. Break up any visible lumps of raising agent so the pancakes rise evenly.

2. 2

   Step 2

   In a separate medium bowl, whisk the buttermilk and eggs until evenly blended. Slowly whisk in the 3 tbsp melted butter; it should be lukewarm, not hot.

3. 3

   Step 3

   Pour the wet ingredients into the dry ingredients and fold gently with a flexible spatula just until no dry flour remains, about 12–15 broad strokes. The batter should be thick and scoopable, with small lumps; do not beat it smooth.

4. 4

   Step 4

   Leave the batter undisturbed for 5 minutes to hydrate and begin aerating. Meanwhile, heat a 12-inch (30 cm) nonstick frying pan or griddle over medium-low heat for 3–5 minutes; if using an electric griddle, set it to 350°F (175°C).

5. 5

   Step 5

   Lightly grease the cooking surface with a little of the reserved butter, spreading it into a thin film with a pastry brush. Scoop scant ¼-cup (60 ml) portions of batter into the pan, leaving at least 1 inch (2.5 cm) between them; cook three at a time in a frying pan, without spreading or flattening the batter.

6. 6

   Step 6

   Cook the first side for 2–3 minutes, until bubbles appear across the surface, some remain open, and the edges look set rather than glossy. Lift one edge with a thin spatula to check that the underside is golden brown; reduce the heat slightly if it browns before the surface bubbles develop.

7. 7

   Step 7

   Flip each pancake once and cook for another 1–2 minutes, until the second side is golden and the center springs back gently when touched. Check the first pancake by cutting into its center: it should be fluffy and cooked through, with no wet batter; never press the pancakes down with the spatula.

8. 8

   Step 8

   Transfer the cooked pancakes to a warmed serving plate and cover loosely with a clean kitchen towel. Repeat with the remaining batter, greasing the pan lightly between batches, to make about 16 pancakes; serve four per person with 1 tbsp maple syrup each.