Ingredients
210g plain flour
3T castor sugar
1.5t baking powder
0.5t baking soda
0.25t salt
375 buttermilk
45g unsalted butter, melted
2 eggs
0.5t vanilla
1T butter for cooking
Preparation
Sift the dry ingredients into a large bowl. In a separate bowl gently whisk together buttermilk, melted butter, eggs & vanilla. Pour the liquid over the dry ingredients and stir together until just combined. Heat griddle to 180C. (??). Melt 1T butter on to the griddle. With a ladle held 6-8cm above the cooking surface, or using a jug, pour a pancake 12-15cm wide. Once it has settled (about 10-20 seconds) add another 30ml of batter to the centre, being careful not to let it flow over the edges. This creates a thicker pancake. Cook until bubbles form on top and the batter is set 2/3 of the way through. Check that the bottom is golden brown then flip the pancake gently. When the second side is light brown, remove from the heat. Make a stack of 3 pancakes and pour real maple syrup over the top. To keep pancakes hot preheat oven to 100C &c..
