INGREDIENTS
1 cup all-purpose flour
1½ Tbsp. superfine sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 egg, lightly beaten
1 cup buttermilk
6 Tbsp. unsalted butter, melted and cooled, divided
½ tsp. pure vanilla extract
Unsalted butter and maple syrup, for serving
PREPARATION
• Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl, mixing well. Stir in the egg, buttermilk, 2 tablespoons of melted butter and vanilla just until the ingredients are evenly distributed but the batter is still lumpy. Do not over-mix.
• Place a large griddle or skillet over medium heat, add 1œ teaspoons of the butter, and when the butter melts, swirl the pan to cover the bottom evenly. Making 3 to 4 at a time, ladle Œ cup of the batter into the skillet and cook for 4 to 5 minutes, until bubbles form on the top of the pancake. Carefully flip the pancake over and continue to cook for 3 to 4 minutes, until cooked through. Transfer the pancake to a serving platter. Cook the remaining batter in the same manner, adding butter to the pan as needed.
• Serve warm with butter and maple syrup.
This article appears in Guide to Beer 2015.