2 cups flour
3 T sugar
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/4 tsp kosher salt (less if using salted butter)
2-1/2 Cups buttermilk
2 large eggs
3 T unsalted butter, melted (I used regular and cut down the kosher salt by half)
3 T sugar
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/4 tsp kosher salt (less if using salted butter)
2-1/2 Cups buttermilk
2 large eggs
3 T unsalted butter, melted (I used regular and cut down the kosher salt by half)
Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Stir together the buttermilk and eggs then pour the mixture into the well in the flour mixture. Pour the melted butter into the flour mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat.
**Let mixture sit for around 30 minutes to let the buttermilk work its magic.
Heat skillet on medium for about 5 minutes. Oil or spray skillet if needed. Ladle about 1/3 cup batter onto the skillet. Flip pancakes after bubbles rise to the surface and bottoms brown, about 2 - 4 minutes. Cook until the other side is lightly browned.
Note: You can serve these as they come off the griddle, or you can preheat the oven to 325 degrees then remove pancakes to a wire rack set inside a baking sheet. Keep in the oven until all the batter is cooked and you are ready to serve
