Buttermilk Pancakes

In a large bowl, sift 250 g flour, add 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda and 1 tsp salt, and whisk together.

In another bowl, whisk 2 eggs with 300 ml buttermilk (or kefir), pour in 40 g melted and slightly cooled butter, and stir until smooth.

Pour the wet mixture into the dry ingredients and fold with a spatula for just 10-15 strokes, until barely combined: small lumps of flour in the batter are fine — don't overmix to a smooth consistency, or the pancakes will turn out tough.

Cover the bowl and let the batter rest for 10 minutes at room temperature — the baking soda will have time to react with the tangy buttermilk, and the batter will puff up slightly and thicken.

Heat a nonstick skillet over medium heat (about 175°C) and lightly grease with butter — the skillet is ready when a drop of water sizzles on contact.

Pour the batter onto the skillet in 60 ml (¼ cup) portions and cook for 2-3 minutes, until bubbles appear on the surface and start to pop, and the edges look set and matte.

Flip the pancake with a spatula and cook for another 1-2 minutes, until golden brown on the other side.

Serve immediately, stacked 3-4 high, drizzled with maple syrup or honey.