Struggling To Get Up Recipe

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and homogenous.

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined — small lumps are fine. Do not overmix; resting 5 minutes allows the batter to hydrate and the baking powder to begin working.

Place the softened unsalted butter in a small bowl. Add the powdered sugar and salt. Using a fork or small whisk (or a handheld mixer on low), beat while adding the heavy cream 1 teaspoon at a time until the butter becomes light, creamy, and spreadable. Taste and adjust salt or sugar. Transfer to a small serving ramekin and refrigerate briefly if it gets too soft.

Heat a nonstick skillet or griddle over medium heat until hot (about 3–4 minutes). Lightly brush the cooking surface with the neutral oil or a little melted butter and wipe off any excess with a paper towel.

For each pancake, pour about 1/3 cup of batter onto the skillet (this recipe yields two pancakes of roughly restaurant size). Space them apart so they have room to spread.

Cook until bubbles form across the surface and edges look set, 2–3 minutes. Gently flip with a spatula and cook the other side until golden brown and cooked through, about 1–2 more minutes. Adjust heat as needed to prevent over-browning.

Transfer the cooked pancakes to a plate and keep warm in a low oven (around 200°F / 95°C) or tent with foil while you cook the second pancake if needed.

Serve two pancakes stacked, topped with a generous dollop of the whipped butter and maple syrup or other preferred toppings. Enjoy immediately.