Buttermilk Pancakes

Gather all ingredients and weigh them on a kitchen scale if possible. If using cups, fluff the flour with a spoon, sprinkle it into the cup and level it off.

In a large bowl, whisk together 1¼ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder and 1 pinch Diamond Crystal kosher salt.

In a small bowl, whisk 1 beaten large egg with 2 Tbsp melted unsalted butter.

Stir 1¼ cups buttermilk and ¼ cup sugar into the egg mixture.

Pour the egg mixture into the flour mixture and whisk until combined.

Add 1 tsp almond extract to the batter and mix.

Cook in batches. Heat ½ Tbsp unsalted butter in a large griddle pan or frying pan over medium heat.

Pour about ¾ cup batter onto the hot pan from 12 inches (30 cm) high for a round pancake.

Cook about 3 mins until lots of bubbles form on the surface.

Flip and cook the other side 1½ mins until golden brown. Transfer to a plate and repeat with the remaining batter.

Sprinkle with confectioners' sugar and serve with maple syrup or Homemade Strawberry Compote.

Store leftovers in an airtight container in the refrigerator for 2 days or in the freezer for a month. Wrap individual pancakes in foil and place in a plastic bag to reheat easily in the oven.