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BUTTERMILK PANCAKES
Serves 4 (about 8 pancakes).

1. Whisk in a large bowl.
1⅓ cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt

2. Whisk in a medium bowl:
        2 large eggs
1¼ cups buttermilk
2 tablespoons unsalted butter, melted

3. Stir into dry ingredients until just combined (some lumps are okay).
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Vegetable oil (for griddle)
Pure maple syrup (for serving)
4. Heat a griddle or large skillet over medium; brush with oil.
5. Working in batches, scoop ⅓-cupfuls of batter onto griddle.
6. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes.
7. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer.
8. Serve pancakes with maple syrup.