Light and Fluffy Buttermilk Pancakes

Recipe adapted from Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter)

Yield: 15 pancakes

INGREDIENTS

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2½ cups buttermilk
2 large eggs
2 tablespoons vegetable or canola oil
1½ tablespoons unsalted butter, divided, plus more for serving
Pure maple syrup

DIRECTIONS

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

2. In a separate bowl, whisk together the buttermilk, eggs and oil. Gradually stir the wet ingredients into the dry.

3. In a large skillet or griddle, melt the butter over medium-high heat. Working in batches, spoon ¼ cup of the pancake batter into the pan. Cook the pancakes until the edges have begun to brown and air bubbles form on the surface, about 3 minutes. Flip the pancakes and cook until golden, about 1 to 2 minutes more. Serve hot, spread with butter and drizzled with maple syrup.

Variation: To make banana pancakes, fold 2 cups of sliced fresh bananas into the batter just before cooking.