Buttermilk Pancakes

Steps

1. Before You Start: Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. For weights, click the Metric button above to convert the measurements to grams. If you‘re using a cup measure, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and level it off. Otherwise, you may scoop more than you need.

2. In a large bowl, add 1¼ cups all-purpose flour (plain flour), 1 tsp baking soda, 1 tsp baking powder, and 1 pinch Diamond Crystal kosher salt. Whisk together.

3. In a small bowl, whisk 1 large egg (50 g w/o shell) and 2 Tbsp unsalted butter (melted) together.

4. Stir in 1¼ cups buttermilk and ¼ cup sugar.

5. Add the egg mixture into flour mixture and whisk all together.

6. Add 1 tsp almond extract to the batter and mix.

7. Cook the pancakes in batches. Heat ½ Tbsp unsalted butter in a large griddle pan or frying pan on medium heat.

8. Pour about ¾ cup of batter onto the hot pan from 12 inches (30 cm) high. This helps making a nice, round pancake.

9. Cook until you see lots of bubbles form on the surface of the pancake. It’s usually about 3 minutes.

10. Then, flip and cook the other side for 1½ minutes, or until it‘s golden brown. Transfer to a plate. Repeat with the rest of the pancake batter.

11. Sprinkle with confectioners’ sugar and serve with maple syrup or Homemade Strawberry Compote.

12. You can keep the leftovers in an airtight container and store in the refrigerator for 2 days and in the freezer for a month. I recommend wrapping individual pancakes in foil and put in a plastic bag so you can reheat easily in the oven.