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Ingredients
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Pancake Batter
Cooking & Serving
Method
Pancake Batter
Dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined and aerated.
Wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform in color.
Combine
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — small lumps are fine. Avoid overmixing to keep pancakes tender. Let the batter rest 5–10 minutes while you preheat the griddle.
Cooking
Heat a heavy skillet or griddle over medium heat until hot (about 350°F / 175°C if using an infrared thermometer) and smear a thin layer of unsalted butter to coat. Reduce heat to medium-low so pancakes cook evenly without burning.
For each pancake, pour 1/4 cup of batter onto the griddle, spacing pancakes 1–2 inches apart. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.
Serving
Stack pancakes two or three high on warmed plates. Spread about 1 tablespoon of honey butter onto the top pancake of each stack so it begins to melt into the warm surface.
Generously drizzle Catskills maple syrup over the stack (approximately 2–3 tablespoons per serving, or to taste). If desired, dust lightly with powdered sugar. Serve immediately while hot.