Ingredients

• 1/2 cup unsalted butter, plus extra for cooking
• 2 cups buttermilk, or 2 cups milk plus 2 tbsp lemon juice
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 2 tsp vanilla

Instructions

1. Melt butter in the microwave or on the stove. Set aside to cool. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
2. In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
3. Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes.
4. Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don’t press or they will become tough.
5. Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Serve with fruit and drizzled with maple syrup.