Buttermilk Griddle Cakes

Recipe courtesy of Christine Cushing

1 ½ cups all purpose flour

3 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¼ cups buttermilk

3 tablespoons unsalted butter, melted

2 large eggs

½ teaspoon vanilla

Butter for greasing the pan

Maple syrup

1)    Sift the all purpose flour, sugar, baking powder, baking soda, and salt together in a bowl.

2)    Combine the buttermilk, unsalted butter, eggs, and vanilla in a separate bowl.

3)    Slowly add the wet ingredients to the dry, whisking, just until combined.

4)    Cover with plastic and let rest for at least 30 minutes.

5)    Heat a nonstick pan on medium heat and coat with butter.

6)    Cook pancakes.

7)    Serve with maple syrup.

The longer the batter rests, the better the pancakes. If you can, make the batter the night before and let it rest in the refrigerator overnight. In the morning, remove it from the fridge, give it a stir, and let it come to room temperature before making the pancakes.