Classic Fluffy Buttermilk Pancakes

Ingredients

• 2 cups250 gall-purpose flour
• 2 tbsp30 ggranulated sugar
• 2 tsp10 gbaking powder
• 1/2 tsp3 gbaking soda
• 1/2 tsp3 gfine sea salt
• 2 cups480 mlbuttermilk
• 2 large2 eggseggs, separated
• 4 tbsp60 gmelted butter, cooled
• 1 tsp5 mlvanilla extract

• Butter, maple syrup, fresh berries

Method

1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In a second bowl, whisk the buttermilk, egg yolks, melted butter and vanilla together.
3. Pour the wet into the dry and stir just until combined — a few lumps are fine. Do not overmix.
4. Whisk the egg whites to soft peaks. Fold them into the batter in three additions, gently.
5. Rest the batter 10 minutes while the pan heats. Heat a nonstick skillet or griddle over medium and wipe it with a little butter.
6. Cook 1/4 cup (60 ml) of batter per pancake. Flip when the bubbles on top pop and stay open, about 2 minutes. Cook the second side 1–2 minutes more.
7. Keep finished pancakes warm in a low oven while you cook the rest.

Chef's notes

• No buttermilk? Add 1 tbsp (15 ml) lemon juice to 1 cup (240 ml) milk and let it sit 5 minutes.
• Medium heat, always. Too hot gives you dark outsides and raw middles.
• Keep leftovers: refrigerate up to 3 days and reheat in a dry skillet.