====== Buttermilk Pancakes ======

Yield 14 to 16 medium (4”) pancakes

===== Ingredients =====

  * 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  * 3 tablespoons (35g) granulated sugar
  * 1 teaspoon baking powder
  * 1 teaspoon baking soda
  * 1/2 teaspoon salt
  * 1 large egg
  * 2 cups (454g) buttermilk
  * 2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil
  * 1 1/2 teaspoons King Arthur Pure Vanilla Extract, optional

===== Instructions =====
  - 
  - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  - In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla.
  - Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK.
  - Allow the batter to rest, uncovered, for 15 minutes.
  - While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.
  - Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here.
  - Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.
  - Serve immediately, or hold briefly in a warm oven.
  - Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.

source: https://www.kingarthurbaking.com/recipes/buttermilk-pancakes-recipe