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Best Buttermilk Pancakes

Makes nine 6-inch pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

2		cups all-purpose flour
2		teaspoons baking powder
1		teaspoon baking soda
1/2		teaspoon salt
3		tablespoons sugar
2		large eggs, lightly beaten
3		cups buttermilk
4		tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

		1. Heat griddle to 375°. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

		2. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

		3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

		4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

		Photograph by: Reed Davis

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