Pancakes

In a large mixing bowl, combine 240g all-purpose flour, 25g granulated sugar, 8g baking powder, 5g baking soda, and 3g fine table salt. Whisk steadily for 30 seconds until all ingredients are evenly distributed, with no concentrated clumps of leavening left in the flour mixture.

In a separate medium ceramic bowl, whisk 2 lightly beaten large eggs, 480ml cold buttermilk, 5ml vanilla extract, and 42g cooled melted butter together for 20 seconds until smooth, with no visible streaks of raw egg remaining. Ensure melted butter is cooled to 43°C (110°F) or lower to avoid cooking the eggs.

Pour the entire wet mixture into the dry ingredient bowl. Use a silicone spatula to stir gently for only 10-15 seconds, just until no large pockets of dry flour remain. The batter will be thick, lumpy, and dotted with small air bubbles—do not overmix, as this creates tough, dense pancakes. Let the batter rest for 5 minutes at room temperature to activate the leavening agents.

Place a large nonstick skillet or flat griddle over medium-low heat (160°C / 325°F) and preheat for 3 full minutes. Lightly coat the surface with 1 teaspoon of butter, wiping off any excess grease with a folded paper towel to prevent dark, burnt spots on the pancake surfaces.

Use a 1/4 cup (60ml) dry measuring cup to pour batter onto the preheated griddle, spacing each pancake 5cm (2 inches) apart to allow room for spreading. Cook for 2 to 2.5 minutes, until small, steady bubbles form and pop across the entire top surface of each pancake, and the edges look set and pale golden.

Use a thin, flexible nylon spatula to flip each pancake in one smooth, quick motion. Cook for an additional 1 to 1.5 minutes on the second side, until the bottom is deep even golden brown and the center springs back immediately when lightly pressed (internal temperature of 93°C / 200°F). Transfer finished pancakes to a warm plate, and repeat cooking with remaining batter, adding 1/2 teaspoon of butter to the griddle between batches as needed.