5-Minute Perfect Pancakes
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.
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.