g unsalted butter, melted and cooled, plus more butter for cooking
6 organic large eggs
ml milk
Real Vermont maple syrup, warmed, for serving
Method
1
Step 1
Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl.
2
Step 2
Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay).
3
Step 3
Let the batter sit, covered, overnight. The next morning, heat up your griddle or non-stick pan and slick it with a little butter.
4
Step 4
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 by the way.
5
Step 5
Cook the pancakes on the griddle/pan, flipping them after bubbles appear on the surface of the uncooked side.
6
Step 6
Let cook 2-3 minutes more, then remove and eat with lots of warm maple syrup.
Ingredients
350 g unbleached plain flour
75 g granulated sugar
3-1/2 tsp fine sal
750 g buttermilk
75 g unsalted butter, melted and cooled, plus more butter for cooking