Fluffy Buttermilk Pancakes. Picture: Stacy Zarin Goldberg Food styling by Bonnie S. Benwick.
The original recipe called for pancakes made using 1/8 cup of batter, which makes for cute and tiny pancakes. You can also make them bigger by using a scant 1/4 cup of batter per pancake. Rather than a skillet, the pancakes can be cooked on an electric griddle set to 180 degrees.

Serve with warmed maple syrup and/or butter.

Make Ahead: The batter keeps, covered and refrigerated, for up to 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

Ingredients
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk, shaken well
  • 1/2 teaspoon vanilla extract (optional)
  • Vegetable oil, for brushing the skillet
Method 

1. Preheat the oven to 200 degrees.

2. Whisk together the flour, baking soda, salt, egg, buttermilk and the vanilla extract, if using, in a mixing bowl, until smooth.

3. Heat a nonstick skillet or griddle over medium heat. Once its surface is hot enough to make drops of water scatter over its surface, use a silicone brush or wad of paper towel to coat the pan lightly with oil.

4. Working in batches, use a 1/4-cup measuring cup filled halfway for small pancakes or almost the full 1/4 cup for larger pancakes. Pour the portions and cook for 1 to 2 minutes per side, turning the pancakes over once bubbles begin to form along the bottom edges. If the pancakes are browning too quickly, reduce the heat to medium-low. You may also need to add more oil if the skillet looks dry and the pancakes are getting too dark.

5. As they are done, transfer the pancakes to a baking sheet or heatproof platter; cover loosely with aluminum foil and keep warm in the oven while you cook the remaining batches. Serve warm.