My first version of this recipe called for ¼ cup of oil, which I now think is excessive. As a result the pancakes are too moist, even gummy if you don’t cook them enough. This time around I’ve reduced the fat and replaced the oil with melted butter to make the finished product even more flavorful and fluffy. If you liked my first recipe, then you’ll want to try this new one. It’s got just one little change, but it makes a world of difference.

6 ounces (1¼ cups) all-purpose flour
3 tablespoons granulated sugar
1½ teaspoons baking soda
½ teaspoon salt
1½ cups buttermilk
1 large egg
2 tablespoons unsalted butter, melted

Softened butter
Maple syrup

Cooking method

1-Combine the flour with the sugar, baking soda, and salt in a large bowl.

2-Add the buttermilk, egg, and melted butter and mix on high speed with an electric mixer for 1 minute or until the batter is smooth. Let the batter sit for 5 minutes before using it.

3-Preheat a large nonstick skillet or griddle over medium heat. Spray with nonstick cooking spray.

4-Pour ⅓-cup portions onto the hot pan or griddle. Cook the pancakes for 1½ to 2 minutes per side or until golden brown. Serve with butter and maple syrup on the side.

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