The quintessential American diner breakfast. The chemical interaction between acidic buttermilk and alkaline baking soda creates violent carbon dioxide expansion when hitting a hot griddle, resulting in a soaring, fluffy structure with a deeply browned, slightly crisp edge.
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Dry ingredients. In a large bowl, whisk together the flour, sugar, powder, soda, and salt.
Wet ingredients. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
The Mix (Crucial). Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently. Stop when the flour is just barely moistened. The batter MUST be lumpy. Overmixing develops gluten and deflates the bubbles, resulting in flat, rubbery discs.
Rest. Let the batter sit undisturbed for 5 minutes . You will see bubbles forming and the batter rising in the bowl.
Heat the griddle. Heat a flat cast-iron griddle or large skillet over medium heat (about 350°F/175°C). Melt a small pat of butter or use clarified butter to coat the surface.
Pour. Gently ladle 1/3 cup portions of the batter onto the hot griddle without pressing them down.
The Flip. Cook until bubbles form on the surface, pop, and stay open (about 2-3 minutes ). The edges should look dry. Flip carefully with a wide spatula. Cook for 1-2 minutes on the second side until golden brown.
Serve immediately on warm plates, drenched in real maple syrup and butter.
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