Tall, Soft Buttermilk Pancakes

Method

1. Whisk dry. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
2. Whisk wet. In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
3. Heat the pan. Set a large skillet over medium-low heat. Let it heat for at least 3 minutes. Add a small pat of butter and swirl.
4. Combine and rest. Pour the wet into the dry. Stir with a spatula just until no streaks of flour remain — the batter should be lumpy. Let rest 1 minute.
5. Cook. Drop scant ¼-cupfuls of batter into the pan, leaving room between them. Cook until bubbles cover the surface and the edges look set, 2 to 3 minutes. Flip and cook another 1 to 2 minutes, until golden underneath and cooked through.
6. Serve. Transfer to plates as you go (or hold in a 200°F oven on a sheet pan). Serve immediately with butter and warm maple syrup.

Lumps are fine. Smooth batter is over-mixed batter, and over-mixed batter is tough pancakes.

Notes & substitutions

• No buttermilk? Whisk 2 tablespoons of lemon juice into 2 cups of whole milk. Let stand 10 minutes.
• Make ahead The dry ingredients can be whisked the night before. Mix wet and combine fresh in the morning.
• Variations Add a handful of fresh blueberries to each pancake just after pouring into the pan — they will sink in.
• Reheating Leftover pancakes reheat well in a toaster oven at 350°F for a few minutes. Better than the microwave.