Buttermilk Pancakes

Buttermilk Pancakes
2 cups all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs
2 1/2 cups buttermilk
1 tsp vanilla
4 Tbsp unsalted butter, diced into 1 Tbsp pieces and melted
Vegetable oil 
Maple syrup, for serving
  1. Heat a cast iron griddle to about medium heat (adjust as needed when cooking pancakes). 
  2. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture. Set aside.
  3. In a separate large mixing bowl, whisk together eggs. Pour in buttermilk, vanilla, melted butter and whisk to blend (butter may separate but that's fine). 
  4. Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. Don't over-mix or pancakes won't be fluffy). 
  5. Grease cast iron with oil and ladle about 1/3 cup batter at a time into griddle. 
  6. Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.

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