All-Purpose Flour (2 1/2 cups)
Granulated Sugar (2 Tbsp)
Salt (1/2 Tbsp)
Baking Powder (1 tsp)
Baking Soda (1 tsp)
together in a large bowl. Add the
Large Eggs (2)
and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.
Buttermilk (2 cups)
Milk (1/2 cup)
, and stir with spatula to combine. Add the
Unsalted Butter (2/3 cup)
and stir until combined.
Heat a large skillet over medium-high heat. When hot, film with a thin layer of
Canola Oil (to taste)
. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
The batter will spread into a pancake about 3 inches wide. Cook for 2-3 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath.
If the pancake is golden brown, flip and cook on the other side for 2 minutes, or until the bottom of the pancake is golden brown.
Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve with desired toppings.