Fluffy American Pancakes

Method

1. 1In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center.
2. 2In a separate bowl, whisk buttermilk, eggs, melted butter and vanilla extract. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. The batter should be lumpy — lumps are good. Overmixing develops gluten and makes flat, rubbery pancakes. Let batter rest 5 minutes.
3. 3Heat a large non-stick skillet or griddle over medium heat. Add a small amount of oil and wipe with a paper towel to leave just a thin film. The pan is ready when a drop of water sizzles and evaporates immediately.
4. 4Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form across the entire surface and the edges look set and dry, about 2–3 minutes. Flip once and cook 1–2 minutes more until the bottom is golden brown. Resist pressing down on the pancakes — this deflates them.
5. 5Keep finished pancakes warm in a 90°C (200°F) oven on a baking rack while you cook the rest. Never stack them hot — they steam each other flat.
6. 6Serve in a tall stack with a generous knob of cold butter placed on top so it melts slowly down the sides, and real maple syrup warmed slightly. Blueberries or sliced strawberries on the side.