Fluffy Buttermilk Pancakes

Ingredients: •1 ½ cups (190g) all-purpose flour •2 tablespoons granulated sugar •1 teaspoon baking powder •½ teaspoon baking soda •½ teaspoon salt •1 ¼ cups (300ml) buttermilk •¼ cup (60ml) milk (any kind) •1 large egg •2 tablespoons unsalted butter, melted, plus more for greasing the pan •1 teaspoon vanilla extract (optional) Instructions: 1.Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps and the ingredients are well combined. 2.Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, milk, and egg until smooth. Add the melted butter and vanilla extract (if using), and whisk again until fully incorporated. 3.Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. It's crucial not to overmix; a few lumps are perfectly fine and will result in fluffier pancakes. Overmixing develops gluten, leading to tough pancakes. 4.Rest the Batter (Optional but Recommended): For even fluffier pancakes, let the batter rest for 5-10 minutes at room temperature. This allows the gluten to relax and the baking powder to activate. 5.Cook the Pancakes: Heat a lightly greased griddle or non-stick pan over medium heat. A good test for readiness is to sprinkle a few drops of water on the surface; if they sizzle and evaporate quickly, the pan is ready. Pour about ¼ cup of batter per pancake onto the hot griddle. 6.Flip and Finish: Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Adjust heat as necessary to prevent burning. 7.Serve: Serve immediately with your favorite toppings such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar. Enjoy your deliciously fluffy buttermilk pancakes! Tips for Perfection: •Don't Overmix: This is the golden rule for fluffy pancakes. Lumps are your friends! •Buttermilk Substitute: If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk until it reaches 1 ¼ cups. Let it sit for 5 minutes before using. •Even Cooking: Maintain a consistent medium heat. If the pan is too hot, the pancakes will burn on the outside and remain raw inside. If it's too cool, they won't brown properly. •Keep Warm: To keep cooked pancakes warm while you finish the batch, place them on a baking sheet in a preheated oven at 200°F (95°C).