Ingredients
- 3 cups Unbleached all-purpose flour
- 1/4 cup Plus 2 tablespoon granulated sugar
- 1 tablespoon Plus 1/2 teaspoon baking powder
- 2 teaspoon Fine salt
- 3 cups Buttermilk
- 6 tablespoon Unsalted butter (melted and cooled) plus more butter for cooking
- 1 teaspoon Pure Vanilla Extract
- 6 Organic large eggs
- Up to 1 cup milk (as needed to thin batter)
- Real Vermont maple syrup (warmed for serving)
Preparation
Step 1
Whisk the dry ingredients together in a large bowl.
Whisk the buttermilk, butter, vanilla, and eggs together in another bowl.
Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered, at least overnight.
The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency - the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes - neither is wrong.
Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove and eat with lots of warm maple syrup.