Ingredients
Method
- Sift together flour, baking soda, salt, and sugar.
- Beat eggs. Melt butter and add to eggs. Whisk butter and eggs together. Add buttermilk to egg mixture and whisk again.
- Add dry ingredients to wet ingredients. Thin with water if needed.
- Heat a large skillet over medium heat. Do not grease the skillet. For each pancake, ladle 2-3 T. of batter onto the skillet.
- Cook until the surface of the pancakes have some bubbles and a few have burst (approx. 1-2 minutes). Flip carefully and cook until browned on the underside (approx 1-2 minutes more).
- Serve warm with desired toppings.
Notes
If you don't have buttermilk on hand you can substitute a mixture of 2 c. milk plus 2 T. lemon juice or white vinegar.