Simple to make and delicious to eat. I make them at least once a month, trading between these and the banana pancakes or bannocks.
Melt the butter on low heat. Melted is good. Hot is not.
Scale the flour, baking powder and soda and salt into 1 bowl.
Scale the sugar into another bowl
In the bowl of the stand mixer, whisk the eggs and sugar until well frothy.
Add the buttermilk and butter and vanilla and mix to combine.
Use a rubber spatula to fold the dry into the wet. Fold with deliberate deep strokes and make the mix combined.
The trick to pancakes is do not, as in DO NOT over-mix. 10 deep on-purpose folds is probably enough.
Sorry for the yelling, but this is a big step. Too much and tender is gone.
Allow the batter to rest 10 minutes before griddling them.
*As an additional loveliness, whip 4 egg whites per full batch to just-stiff peaks and after the batter is mixed, fold in the egg whites. The pancakes get extra yummy and tender. They may not hold their height, but they do keep the yum.
A full recipe makes quite a few pancakes. We are 4 and half a batch is enough for everyone to have a second helping.
For a Gluten-Free version of half a batch, I adjust this recipe with these changes.
For this pancake recipe, I like the Trader Joe's gluten-free flour mix of Namaste's mix. In both cases, I use 120 grams of flour.
I adjusted the buttermilk to 330 grams.
Everything else remains the same, with this other addition: let the batter rest 10 minutes-no kidding, set a timer-for full hydration. It really does make a quality difference and it's worth the wait.