Fluffy Buttermilk Pancakes from Scratch for 4 Servings

Instructions:

1. In a large mixing bowl, whisk together the 250g all purpose flour, 25g sugar, baking powder, baking soda, and sea salt. Note: Whisking for a full 30 seconds ensures the leavening agents are perfectly distributed so you don't end up with one flat pancake and one giant one.
2. In a separate medium bowl, beat the 2 eggs until the yolks and whites are fully integrated. Slowly whisk in the 480ml buttermilk, 60g melted butter, and 1 tsp vanilla. Note: Ensure the butter isn't hot, or you'll scramble the eggs.
3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a silicone spatula, fold the ingredients together using only 10 to 12 strokes. Note: Stop the very moment the flour streaks disappear; large lumps are your friends.
4. Set the bowl aside and let the batter rest for 15 minutes. Note: You will see small bubbles starting to form on the surface — this is the Acid Base Chemical Lift in action.
5. Heat your griddle over medium heat and add the 1 tbsp neutral oil. Wipe most of it away with a paper towel so only a thin, shimmering film remains.
6. Ladle about 60ml (1/4 cup) of batter onto the griddle. Note: Do not crowd the pan; the pancakes need space for the heat to circulate around the edges.
7. Cook for about 2 to 3 minutes until bubbles form on the surface and the edges look set and matte. Note: If the bubbles pop and stay open like little craters, it’s time to flip.
8. Slide your spatula underneath and flip in one swift motion. Cook the second side for 1 to 2 minutes until golden and the center feels springy.
9. Lift the edge of a pancake; it should release a small puff of steam and smell like toasted grain and sweet butter.
10. Transfer finished pancakes to a wire rack set over a baking sheet in a 90°C oven while you finish the rest. Note: Never stack them while hot or they will steam each other and lose their fluff.