Fluffy Buttermilk Pancakes

DRY INGREDIENTS

• 130 g (1 cup) Plain flour/all-purpose flour 
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 25 g (2 tbsp) Caster or granulated sugar 

WET INGREDIENTS

• 1/2 tsp Vanilla extract 
• 1 tsp lemon zest (optional)
• 1 egg (UK medium size)
• 2 tbsp melted unsalted butter 
• 80 g (1/3 cup) Whole Milk/full-fat milk, at room temperature 
• 135 g (1/2 cup + 1 tbsp) Buttermilk 

1. In a large mixing bowl, sift together plain flour, baking powder, baking soda, salt and sugar. Set aside.
2. Melt the butter in the microwave, and let it cool down slightly.
3. In another medium bowl whisk the egg until fluffy (about one minute).
4. Whisk in buttermilk, whole milk/full-fat milk and vanilla extract.
5. Stir melted butter in the buttermilk mixture.
6. Now add wet ingredients to dry ingredients and gently stir until just combined. Don’t over-mix the batter, a few lumps are just fine. If you over-mix the batter, your pancakes will be flat & dense. 
7. The batter will be thick but with pourable consistency, if it is too thick, you can add buttermilk little by little (start with 1 tsp) until the desired consistency is achieved. The batter should not be runny as it will end up in flat pancakes because the batter will spread more in the frying pan.
8. Let the batter rest at room temperature, for 15-20 minutes as it helps to make pancakes more fluffy.
9. Preheat a nonstick frying pan or griddle over medium heat then reduce the heat to medium. Coat the pan with melted butter or vegetable oil. 
10. Fill the piping bag with the batter, twist the top end and secure it with a rubber band or a chip clip so you never have to worry about your filling escaping before you are ready. Snip a slightly large hole, gently press from the top and drop the batter in the preheated pan in a circular motion. You can make the second layer over the first circle to make it extra fluffy. I used a piping bag to make the pancakes in a proper circular shape but you can use either a measuring cup per pancake to drop the batter or a large ice cream scoop.
11. Cook the pancake for about 2 - 2 1/2 minutes on medium-low heat or until the bubbles break on the surface and the edges are set or non-sticky to touch.
12. Gently flip it using a spatula and cook until the other side is golden brown. Repeat with the remaining batter.
13. Serve hot with either maple syrup, honey or golden syrup. Add some extra seasonal fruits or nuts. Get creative. You can add any topping of your choice.