Makes 24 pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled slightly
- Vegetable oil, as needed for the pan
- Sift the flour, sugar, baking powder, baking soda, and salt into a bowl and set aside.
- In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened.
- Heat a large nonstick skillet or griddle over medium-high heat. Grease it lightly by brushing with oil. Drop the pancake batter onto the hot skillet by large spoonfuls (2 to 3 tablespoons). Leave about 2 inches between the pancakes to allow them to spread and to make turning them easier.
- Cook on the first side until small bubbles appear and then break on the upper surface of the pancakes and the edges are set, about 1 minute.
- Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the second side, 1 to 2 minutes more. Adjust the heat as needed to produce a golden brown color. Serve the pancakes immediately.
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