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Makes 9 six inch
pancakes
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
Heat griddle to 375 degrees.
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.
Heat oven to 175 degrees. 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.
Using a 4 ounce ladle, about 1/2 cup, pour pancake batter, in pools 2
inches away from each 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
heat proof plate in oven. Serve warm.
