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1
Heat griddle to 375 degrees.
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2
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
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3
Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.
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4
Batter should have small to medium lumps.
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5
(I like to whisk eggs in a separate bowl, then add melted butter, then add buttermilk, which I have heated in the microwave just until warm, before adding these to the dry ingredients.
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6
Then I like to let the batter rest for 15-30 minutes.
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7
It works for me!
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8
).
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9
Heat oven to 175 degrees.
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10
Test griddle by sprinkling a few drops of water on it.
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11
If water bounces and spatters off griddle, it is hot enough.
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12
(I use a dry griddle to make pancakes.
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13
I think its healthier, and the pancakes never stick for me.
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14
If you want, using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle.
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15
Wipe off excess.
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16
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.
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17
When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over.
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18
Cook until golden on bottom, about 1 minute.
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19
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.
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20
Serve warm.
