# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
06 - 2 cups buttermilk, well-shaken
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled slightly
09 - 1 vanilla bean - seeds scraped (or 2 teaspoons pure vanilla extract)
→ For Cooking
10 - Butter or neutral oil, for greasing the cooking surface
# Directions:
01 - In a generous mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
02 - In a separate bowl, vigorously whisk together the buttermilk, large eggs, melted and slightly cooled unsalted butter, and the scraped seeds from the vanilla bean (or pure vanilla extract) until a homogenous mixture is achieved.
03 - Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the components together using a spatula until just incorporated. Avoid overmixing; a few small lumps are acceptable for optimal texture.
04 - Warm a nonstick skillet or griddle over medium heat. Lightly coat the cooking surface with butter or oil to prevent sticking.
05 - Dispense approximately 1/4 cup of batter for each pancake onto the preheated skillet. Cook until characteristic bubbles appear on the surface and the edges begin to set, approximately 2 to 3 minutes.
06 - Carefully flip the pancakes. Continue to cook until the undersides are golden brown, typically 1 to 2 minutes longer.
07 - Continue this process with the remaining batter, re-greasing the skillet as necessary between batches. Serve the pancakes warm, accompanied by maple syrup, fresh fruit, or your preferred accompaniments.
