One-Bowl Buttermilk Pancakes

Whisk the All-Purpose Flour (310 g), Granulated Sugar (2 Tbsp), Salt (1 tsp), Baking Powder (1 tsp), and Baking Soda (1 tsp) together in a large bowl. Add the Large Eggs (2) and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.

Add the Buttermilk (480 mL) and Milk (120 mL), and stir with spatula to combine. Add the Unsalted Butter (140 g) and stir until combined.

Heat a large skillet over medium-high heat. When hot, film with a thin layer of Canola Oil (as needed). After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for 2-3 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath.

If the pancake is golden brown, flip and cook on the other side for 2 minutes, or until the bottom of the pancake is golden brown.

Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve with desired toppings.