Averie Cooks

-1 Preheat oven to 225F and place a baking sheet (lined with a Silpat if possible) inside.
-1 To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
-1 Add the sugar and whisk to combine.
-1 Wait momentarily before adding the egg if the mixture is still very warm so you don’t scramble the egg. Add the egg, vanilla, 1/2 cup plus 2 tablespoons buttermilk, and whisk to combine.
-1 Add the baking soda, salt, and whisk to combine.
-1 Add the flour and stir until just combined; don’t overmix. Mixture should be quite thick and the texture of soft cookie dough. It should not be pourable like typical pancake batter. However, if it’s very stiff and thick, add the remaining 1 to 2 tablespoons buttermilk, as necessary (I added 2 tablespoons) and stir to combine.
-1 To a large nonstick skillet or griddle, add a generous amount of butter, and heat over medium heat to melt. After butter has melted add mounds of approximately 1 1/2 tablespoons of batter evenly spaced around the skillet; do not flatten the mounds.
-1 Cook for about 2 minutes on the first side, or until lightly golden browned, flip and cook the second side. If necessary, adjust the heat to medium-low when cooking the second side if they’re browning too quickly.
-1 Repeat with remaining batter, wiping out the skillet and adding additional butter as necessary until all batter is used.
-1 Place pancakes on the baking sheet and bake for about 8 to 10 minutes, or as necessary so that the centers set; flip halfway through baking. It’s okay to leave pancakes in the oven for about 30 to 60 minutes to keep them warm; check every 10 minutes or so since all ovens vary and you don’t want to overcook them.
-1 Serve with maple syrup or your favorite pancake toppings.