2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla essence
2 cups buttermilk
1 to 2 teaspoons vegetable oil
Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
In a separate bowl, whisk together the egg, melted butter and then the vanilla essence and buttermilk.
Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated - be careful not to overmix.
Heat a skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with 1 teaspoon oil.
Using 1/4 cup batter per pancake, add the batter to he skillet and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer.
Remove the pancakes from the pan and keep them warm until ready to eat.
Recipe adapted from The America's Test Kitchen Family Cookbook