Buttermilk Pancakes - Serves 2 (or six 4.5" pancakes)

Adapted from: NYT Cooking

Ingredients:

• 1 cup all-purpose flour (125 g)
• 1.5 Tbsp sugar (19 g)
• 0.75 tsp baking powder
• 0.75 tsp baking soda
• 0.65 tsp kosher salt
• 1.25 cups buttermilk (290 to 300 g)
• 1 large egg
• 1.5 Tbsp unsalted butter, melted
• Vegetable, canola, or coconut oil for the pan
• OPTIONAL TOPPINGS: Small pineapple chunks, blueberries, chocolate chips, etc
• 
  

Directions:

1. Heat the oven to 225 degrees. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. 
3. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. 
4. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. (lumps are fine) Do NOT over-mix. Overbeating causes dense, rubbery pancakes! 
5. Rest the batter for 30 minutes at room temperature. The batter can also be refrigerated for up to one hour.
6. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes.
7. Add 1 tablespoon oil to the skillet. Turn heat up to medium and using a measuring cup, ladle 1/3 cup batter into the skillet*. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• At this point, you may add optional flavorings like pineapple, blueberries, etc.
8. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes (Sarah's note: 3 minutes on our induction stove using cast iron skillet). 
9. Cook until the other sides are lightly browned. Remove pancakes to an oven-safe plate (or wire rack set inside a rimmed baking sheet), and keep in heated oven until all the batter is cooked and you are ready to serve.