Classic Pancakes - cooking recipe

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg
vegetable oil, for the pan

Preparation

Have oven rack in the middle position; preheat to 200\u00b0.
Set a wire rack over a baking sheet and set aside.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
In another bowl, whisk the buttermilk, melted butter, and egg together.
Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes.
Brush the pan bottom with a thin layer of the oil.
Using 1/4 cup of batter per pancake, add the patter to the skillet and cook until large bubbles begin to appear, about 2 minutes.
Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes.
Transfer the pancakes to the wire rack (don't overlap) and keep warm in the oven.
Repeat with the remaining batter, brushing the skillet with oil as needed.
Serve.