Fluffy Buttermilk Pancakes for a Weekend Stack

What you need

• 250 g (2 cups) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tbsp sugar
• 480 ml (2 cups) buttermilk
• 2 large eggs
• 45 g (3 tbsp) unsalted butter, melted and slightly cooled, plus extra for the pan
• maple syrup, for serving

Method

Restated from the original video

1. 1

   In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.

2. 2

   In a second bowl, beat the buttermilk and eggs until smooth.

3. 3

   Pour the buttermilk mixture into the dry ingredients and stir with a spatula a few times.

4. 4

   Add the melted butter and fold gently until no dry flour is visible. Leave the lumps; overmixing makes flat, tough pancakes.

5. 5

   Let the batter rest for 5 min while the pan heats. It will thicken and turn slightly bubbly.

6. 6

   Heat a large nonstick frying pan or griddle over medium heat, then wipe it with a thin film of butter.

7. 7

   Pour in about 60 ml (1/4 cup) of batter per pancake, leaving space between them.

8. 8

   Cook until bubbles break on the surface and the edges look dry, 2-3 min.

9. 9

   Flip and cook until the second side is golden and the centre springs back when pressed, 1-2 min.

10. 10

    Keep the cooked pancakes warm on a plate under a clean towel. Repeat with the rest of the batter, adding a little butter to the pan between batches.

11. 11

    Serve in stacks with a pat of butter and maple syrup.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.