OLD FASHIONED PANCAKES
MAKES ABOUT 10 PANCAKES
1 1/2 cups all-purpose flour
2 tablespoons powdered sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/4 cups buttermilk (well shaken before measuring, see Cook's Note)
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
1 teaspoon vanilla extract
Softened salted butter, for serving
Maple syrup, warmed, for serving
IN A MEDIUM BOWL, whisk together the flour, powdered sugar, baking powder, and salt. Set aside.
In another medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Slowly whisk in the flour mixture, mixing until smooth. The batter will be thick.
Heat a large cast-iron skillet or griddle over low heat for about 5 minutes. Add a tablespoon of butter to the pan and swirl it around to coat. (The butter should sizzle slightly when it hits the pan.)
Drop 1/4-cup scoops of batter into the pan, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes. Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center. Continue cooking the remaining batter in batches.
Serve immediately with softened butter and warm maple syrup.
COOK'S NOTE: The trick with pancakes is finding the sweet spot on your griddle or skillet-not too hot, not too cool. And don't worry, the first round is almost always a throw-away—its job is to season the pan!
If you don't happen to have buttermilk hanging around your refrigerator on any given morning, whole milk will do just fine and life will go on. For a polished presentation, serve the maple syrup in a vintage creamer or a pretty teapot.
MAKE IT YOUR OWN: Pancake batter is made for riffing—add an ever-so-small pinch of grated nutmeg or ground cinnamon to the batter. Serve with fresh berries, or jam or even whipped cream!
