¾cupbuttermilk, if batter is too thick, add up to 2 tablespoons more
1 ½tablespoonsmelted butter
Place a nonstick skillet over medium low heat. Allow it to get hot. Test heat by sprinkling a little water in pan. When the water sizzles, the pan is ready for batter.
Whisk together dry ingredients in a small bowl.
3/4 cup all-purpose unbleached flour
1 ¼ teaspoon baking powder
1 ½ tablespoons sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
Mix wet ingredients together then add quickly to the dry. Mix until just combined. Batter will be thick but if too thick, add 1-2 tablespoon more buttermilk.
3/4 cup buttermilk
1 ½ tablespoons melted butter
1 large egg
1/4 teaspoon vanilla extract
Pour by ladle or about 1/3 cup onto hot pan. Use the back of the ladle to spread out a bit. Watch for the batter to begin to bubble. Slide spatula along and around the edges. When bubbles reach the edge, time to flip. There should be a nice golden brown underneath. If getting browned too soon, adjust heat down a bit.
Cook about 2 minutes on each side Place hotcakes on a plate in oven on lowest temp to keep warm until ready to eat. Continue until all batter is used. Serve with maple syrup, fruit or favorite jelly spread.