Yield: approximately 1 dozen pancakes
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¾ teaspoon salt
2 cups whole buttermilk
3 tablespoons butter, melted
2 large eggs
1 tablespoon canola oil Maple-Pecan Syrup
1. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to flour mixture; whisk just until combined (batter will be thick and slightly lumpy).
2. Lightly brush a large nonstick skillet or griddle with canola oil; heat over medium heat. Using a measuring cup, pour approximately ⅓ cup batter onto prepared pan, spacing 1 inch apart. Cook until bubbles appear on surface and bottoms are golden brown, approximately 3 minutes. Flip pancakes; cook until bottoms are golden brown, approximately 2 minutes. Serve with Maple-Pecan Syrup, if desired.