2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons butter, melted and cooled
2 cups buttermilk*
Preheat a skillet over medium high heat. Whisk together dry ingredients in a large bowl. In a large measuring cup (or bowl), whisk together buttermilk, eggs and butter. Make a well in the flour mixture and pour in buttermilk mixture. Whisk gently until well incorporated Cook on a skillet over medium heat using 1 teaspoon butter/oil and a 1/4 cup measuring cup. Cook for 2 - 3 minutes on each side. Makes 16 pancakes.
*I often don't have buttermilk so I substitute for 2 cups milk + 1 Tablespoon lemon juice or white vinegar - just let it sit for about 5 - 10 minutes before using.