Ingredients:

  • 1 ½ cups (180g) Whole Wheat Flour
  • 1 tablespoon (15g) Baking Powder
  • ½ teaspoon (2.5g) Baking Soda
  • 2 tablespoons (25g) Granulated Sugar
  • ½ teaspoon (3g) Fine Sea Salt
  • 1 ¼ cups (300ml) Buttermilk
  • 2 Large Eggs
  • 3 tablespoons (45g) Unsalted Butter, melted, plus extra for greasing
  • 1 teaspoon Vanilla Extract

Instructions:

  1. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, sugar, and salt until thoroughly combined.
  2. In a medium bowl, whisk together the buttermilk, eggs, and vanilla extract until just incorporated.
  3. Slowly whisk the melted butter into the wet mixture.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together just until the dry streaks disappear. Do not overmix; lumps are desirable.
  5. Let the batter rest on the counter for 10 minutes to allow the flour to hydrate fully.
  6. Heat a non-stick pan or griddle over medium heat. The temperature is right when a drop of water sizzles immediately. Lightly grease with butter or oil.
  7. Ladle the batter onto the hot surface (about ¼ cup per pancake).
  8. Cook for 2–3 minutes, waiting for bubbles to appear on the surface and pop, and for the edges to look set.
  9. Flip the pancakes and cook for another 1–2 minutes until golden brown underneath and cooked through.
  10. Transfer cooked pancakes to a plate and keep warm while finishing the batch. Serve immediately with butter and golden syrup.