Categories: Breakfast, Pancakes

Ingredients

• 2 1/2 cups cake flour
• 2 1/4 teaspoons baking powder
• 2 teaspoons baking soda
• salt (a big pinch)
• 2 eggs, beaten
• 2 1/2 cups buttermilk, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup melted butter, at room temperature, plus
• butter, extra for the griddle

Directions

1. Sift together the cake flour, baking powder, baking soda, and salt into a mixing bowl.

2. Whisk the flour mixture, beaten eggs, buttermilk, sugar, vanilla, and melted butter until they are very smooth; let the batter sit for 5 minutes.

3. Preheat an electric griddle to 375° (or place nonstick griddle/large nonstick skillet over medium heat).

4. Just before cooking the pancakes, coat cooking surface with melted butter using a pastry brush.

5. Scoop up batter in a ½ cup measuring cup; pour batter onto hot griddle, letting it spread by itself into a circle that is about 5 inches in diameter; repeat with remaining batter (possibly in batches) until a dozen or so pancakes are formed.

6. Flip the pancakes when their edges appear to be hardening a little; there should also be many small holes opening up on the surface of the pancakes; should take about 2 minutes.

7. Cook pancakes on the other side for about 2 minutes, or until pancakes are golden brown and cooked through.

8. *If cooking pancakes in batches, keep them warm while the others are cooking; remember to reheat and butter the griddle after each round of pancake cooking.

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