Pancakes or Waffles

Full Recipe

Makes 12 small waffles or pancakes

440 ml buttermilk (or 440 ml milk plus 2 teaspoons white wine or champagne vinegar) 

60 grams butter
290 grams of all-purpose flour
60 grams of granulated sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt

1 large egg, beaten
2 teaspoons pure vanilla extract

Scaled to 3/4 

Makes 9 small waffles or pancakes

330 ml buttermilk (or 330 ml milk plus 1.5 teaspoons white wine or champagne vinegar)
45 grams butter
217.5 grams all-purpose flour
45 grams granulated sugar
3 teaspoons baking powder
Scant 1/4 teaspoon baking soda (about 0.19 teaspoon)
3/8 teaspoon salt
3/4 large egg, beaten (beat a whole egg and use 3/4)
1.5 teaspoons pure vanilla extract

Half-Recipe 
Makes 6 small waffles or pancakes

220 ml buttermilk (or 220 ml milk plus 1 teaspoon white wine or champagne vinegar)

30 grams butter, melted (35 seconds in the microwave oven)
145 grams of all-purpose flour
30 grams granulated sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten
1 teaspoon pure vanilla extract

Directions

• Prepare the buttermilk substitute: Add the milk to a small glass or plastic bowl and add the vinegar. Stir to combine and set aside.

• In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well combined. 

• Melt the butter in the microwave for 30 seconds, stir to dissolve lumps, and microwave in increments of 10 seconds if needed. 

• Add the slightly cooled melted butter to the bowl with the milk. Add the eggs and the vanilla and whisk to combine. 

• Add the liquid ingredients to the dry ingredients and mix in a folding motion until 95% of the flour has integrated. The batter will be thick and creamy and you may see some lumps. Avoid overbeating the mixture for fluffy, soft pancakes or waffles.

• Set the batter aside and allow it to rest while heating a pan on low-medium heat.  

• To cook the pancakes: Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.

• To cook the waffles: Pour 1/2 cup of batter into the waffle maker and cover until cooked.

• Serve with butter, maple syrup, fruit, cinnamon sugar, or a sunny-side-up egg!