fluffy buttermilk pancakes (makes about 15)
3 tbsp butter, melted and cooled
2 C flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 C buttermilk
vegetable oil for the pan
1. Heat the oven to 200 degrees. In a large bowl, combine all of the dry ingredients. In another bowl, whisk together the buttermilk and eggs. Add wet ingredients to dry and mix gently until dry ingredients are barely incorporated. Add the cooled melted butter and mix again until the dry ingredients are evenly moist (there will be lumps). Let the batter rest in the fridge for 15 minutes.
2. Heat skillet or griddle. Pour 1/4 cup of batter onto the skillet for each pancake. Space them about one inch apart. Let cook undisturbed until bubbles form on surface and the edges are slightly dry (about 2 minutes). Flip and cook for an additional 1 minute or so. Transfer to a baking sheet and keep warm in the oven.