Ingredients:

Dry:

• 320 g all-purpose or cake flour
• 20 g malted grains
• 40-80 g sugar or honey
• 1-1.5 tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1.5 tsp baking soda
• 1.5 tsp baking powder

Wet:

• 40-120 g oil or melted butter
  • add more if you want them to be flatter and softer
• 2 eggs
• 2.5 cups kefir or buttermilk
• 1 tbsp vanilla extract

Directions:

1. In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
2. In a medium bowl, add the buttermilk, melted butter, vanilla and eggs and whisk to combine.
3. Add the wet mixture to the dry ingredients and fold very gently with a rubber spatula or a whisk until just combined. Be sure not to overmix. Some lumps are okay.
4. Let the batter rest for 15-30 minutes at room temperature.

1. Add some oil or butter to a cast iron skillet and heat over medium high heat. Once the butter has melted and is bubbling slightly, reduce the heat to medium and add about 1/3 cup of batter to the pan.
2. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown on both sides and showing no liquid. Repeat with the remaining batter.
3. Serve the pancakes in a stack with some butter in between.