3-4Tablespoonunsalted buttermelted (more butter = more browning)
Neutral oil for cooking
Instructions
Preheat oven to 300*F, then turn off. The prewarmed oven will keep cooked pancakes warm while the rest finish cooking.
Heat a large non-stick pan (or griddle) over low heat for five - ten minutes, then raise temp to medium.
Sift together dry ingredients: the flour, baking powder, baking soda, and salt. Make a well in the center.
Whisk together wet ingredients: Buttermilk, eggs, sugar, melted butter. Pour into well.
Gently stir everything together until all ingredients are combined. Don’t over-mix — it’s okay if there are a few lumps.
Add a drizzle of oil to the pan or griddle. Ladle 1/3-1/2 cup of batter onto the skillet. Cook the pancake(s) on one side until bubbles start rising to the surface (2-4 minutes).
Flip the pancake(s) and cook for another minute or 2.
Serve the pancakes hot from the skillet or keep warm in the oven until ready to serve.
Notes
Pancakes are a quick bread made with the muffin method - liquid fat combined with wet ingredients stirred briefly into sifted dry ingredients.
Pancakes exist all over the world and it seems each culture has its own unique take on them: French Crepes, Jewish potato latkes, Irish boxty, Russian blini, Welsh crampog, Indian poori, Hungarian palacsinta, and Dutch pannenkoeken.
The name “pancake” became standard in 19th century America. Previously, they were called indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, buckwheats, griddle cakes, and flapjacks.