Fluffy Pancakes

Ingredients

• all-purpose flour (200 grams)
• baking powder (10 grams)
• baking soda (5 grams)
• salt (3 grams)
• buttermilk (300 milliliters)
• egg (1 whole)
• unsalted butter (50 grams)
• vanilla extract (5 milliliters)
• oil or additional butter (15 milliliters)

Instructions

1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if there are a few lumps.
4. Let the batter rest for about 30 minutes to allow it to rise and for the gluten to relax.
5. Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set before flipping.
7. Cook the second side until golden brown, about 1-2 minutes more.
8. Serve warm with your favorite toppings, such as syrup or fresh berries.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 256
• fat: 10 g
• sats: 5 g
• carbs: 38 g
• fibre: 1 g
• protein: 7 g
• salt: 0.9 g