Fluffy Buttermilk Pancakes

Whisk the dry ingredients together in one bowl and the buttermilk, egg and melted butter in another.

Pour the wet into the dry and stir just until combined — a few lumps are good; overmixing makes them tough.

Let the batter rest 5–10 minutes so the leavening activates and thickens it.

Heat a lightly buttered griddle over medium and ladle on rounds of batter.

Cook until bubbles form and pop across the surface, then flip and cook the other side to golden.

Stack and serve with butter and maple syrup.