• Before You Start: Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. For weights, click the Metric button above to convert the measurements to grams. If you‘re using a cup measure, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and level it off. Otherwise, you may scoop more than you need.
  

To Make the Batter

• In a large bowl, add 1¼ cups all-purpose flour (plain flour), 1 tsp baking soda, 1 tsp baking powder, and 1 pinch Diamond Crystal kosher salt. Whisk together.
  
• In a small bowl, whisk 1 large egg (50 g each w/o shell) and 2 Tbsp unsalted butter (melted) together.
  
• Stir in 1¼ cups buttermilk and ¼ cup sugar.
  
• Add the egg mixture into flour mixture and whisk all together.
  
• Add 1 tsp almond extract to the batter and mix.
  

To Cook the Pancakes

• Cook the pancakes in batches. Heat ½ Tbsp unsalted butter in a large griddle pan or frying pan on medium heat.
  
• Pour about ¾ cup of batter onto the hot pan from 12 inches (30 cm) high. This helps making a nice, round pancake.
  
• Cook until you see lots of bubbles form on the surface of the pancake. It’s usually about 3 minutes.
  
• Then, flip and cook the other side for 1½ minutes, or until it‘s golden brown. Transfer to a plate. Repeat with the rest of the pancake batter.
  

To Serve

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

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for 2 days and in the freezer for a month. I recommend wrapping individual pancakes in foil and put in a plastic bag so you can reheat easily in the oven.