¼cup(56 g) unsalted buttermelted and cooled (plus 2-3 extra tablespoons for cooking)
1large egg
1tablespoongranulated sugar
2teaspoonspure vanilla extract
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
Instructions
Using an electric mixer or bowl and whisk, combine all the ingredients. The batter should be smooth and not too thick. Make sure not to overmix!
1 ½ cups (188 g) all-purpose flour, 1 ½ cups (360 ml) buttermilk, ¼ cup (56 g) unsalted butter, 1 large egg, 1 tablespoon granulated sugar, 2 teaspoons pure vanilla extract, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Preheat a skillet over low-medium heat.
Melt a little butter in the skillet. Place ¼ cup of batter in skillet, and smooth into a circle.
After bubbles form across the top of the pancake and edges begin to crisp, flip the pancake to cook the other side.
Cook opposite side until golden brown then remove from pan. Repeat until all the batter is used.
Serve immediately with maple syrup and fresh fruit.
Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
The calories listed are an approximation based on the ingredients and do not include the additional butter and syrup. Actual calories may vary.Makes 5 servings of 2 pancakes per serving. Pancakes are approximately 5 - 6 inches in diameter.For more information, tips, and answers to frequently asked questions, please refer to the post.Wipe the skillet clean after every 2-3 pancakes to keep the melted butter from burning.