2 cups flour
2 tbsp. sugar
2 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk
1/4 cup melted butter, plus butter for stacking the cakes (optional)
1 to 2 tbsp. canola oil
Combine the ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a large glass measuring cup or small bowl, lightly beat the eggs, then add the buttermilk and melted butter and whisk to combine. Pour the buttermilk-egg mixture into the bowl with the dry ingredients.
Oil the cooking surface
Heat a nonstick or cast-iron griddle or a large, heavy nonstick frying pan over high heat until a few drops of water flicked on the surface bounce across it. Use a pastry brush to lightly coat the entire cooking surface with oil.
Ladle the batter onto the pan
Fill a 1/4-cup ladle with batter to just below the lip. Pour the batter onto the griddle. If necessary, use the bottom of the ladle to nudge the batter into a circle. Repeat to form as many pancakes as you can fit on the griddle. If the pancakes touch, separate them with the edge of a metal spatula.
Flip the pancakes
Cook until the surface of the pancake is covered with tiny bubbles, the bottom is browned and the edges look dry, about 2 minutes. Flip each pancake over and continue to cook until the second side is golden brown, about 2 minutes longer.
Stack the pancakes
Repeat steps 3-5 with the remaining batter, re-oiling the cooking surface as needed. Use a spatula to transfer the pancakes to a plate, stacking them on top of each other with pats of butter in between the layers, if desired.Serves 4.
To keep the cooked pancakes warm while you cook the rest of the batter, put them on a baking sheet in a 200 degree oven.