Fluffiest, Most Satisfying Pancakes

Heat griddle to medium heat (about 325 to 350ºF).

In large bowl, sift flour, sugar, baking powder and salt. It is important to sift the dry ingredients so you don’t get baking powder lumps.

In a separate bowl, whisk buttermilk, egg, butter and vanilla (see note). Once the wet ingredients are whisked together, create a well in the dry ingredients and pour right into the center of the dry ingredients. Whisk until just combined but still slightly lumpy, making sure not to overwork the batter.

Drop a little bit of butter and safflower oil or coconut oil (you don’t need a lot). Cook pancakes (you can use an ice cream scoop to make perfect even pancakes).

Note: It is very important that your buttermilk and egg are at room temperature. Otherwise, if you have cold ingredients, you will end up with a soggy pancake.