Buttermilk Pancakes

Ingredients

• 2 cups all purpose, or plain flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1/3 cup unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 2 large eggs

Directions

1. In a large bowl, stir the baking powder, baking soda and salt through the flour and sugar (or sweetener). Make a hollow in the middle, then add the buttermilk, the melted butter once it has cooled slightly, the vanilla and the eggs.
2. With a wire whisk, beat the wet ingredients in the center first, then slowly fold them into the dry mixture. Mix just until the batter is mostly smooth; a couple of small lumps are completely fine. You want it thick and creamy. If it is too thick to pour smoothly from a ladle or measuring cup, fold in a couple tablespoons of extra milk at a time until it reaches the consistency you like.
3. Set the batter aside for a good 10 minutes so it can rest and settle while you heat the pan or griddle.
4. Warm a nonstick pan or griddle over low-medium heat, then swipe the surface with a little butter to lightly grease it. Pour 1/3 cup of batter onto the pan and use the back of your ladle or measuring cup to gently shape it into a round.
5. When the bottom is golden and bubbles start to show on the surface, flip the pancake with a spatula and cook the second side until golden. Repeat with the remaining batter.
6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy them plain.