Ingredients

• 260g all-purpose flour
• 45g light brown sugar
• 1 1/4 tsp baking powder
• 1 1/4 tsp baking soda
• 1 1/4 tsp salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 1/2 cup seltzer water, room temperature (if possible)
• 1 tsp vanilla extract
• 3 tablespoons neutral cooking oil (or melted butter)

Directions

1. In a large bowl, whisk together the dry ingredients. Set aside.
2. In another large bowl (or a 4 cup measuring pitcher), combine the wet ingredients and beat together.
3. Pour the wet mixture into the dry and mix until just combined. The batter will not be totally smooth. Set to the side while you heat up the griddle.
4. Heat a large griddle, cast iron pans or whatever you’re working with over medium heat. Brush with butter or ghee.
5. Scoop 1/4 – 1/3 sized cupfuls of batter onto the griddle. Cook until the sides of the pancake start to look a little dry and the bottom is golden brown. If adding blueberries, drop them in after the bottom has started to firm up and before you flip them.
6. Flip and continue to cook until golden brown again.
7. Transfer pancakes to plates or platter and serve with maple syrup.

Notes

My formula is cast-iron generouly brushed with ghee and 1/3 cupfuls. It makes enough to serve my family of 4 with 2-3 pancakes left over to freeze for weekday breakfasts.