• 2 cups (10 oz.) unbleached flour
• 3 Tbsp sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/4 tsp kosher salt
• 2 cups buttermilk
• 2 large egg
• 3 Tbsp unsalted butter - melted and cooled slightly
• 1-2 tsp vegetable oil

1. Whisk flour, sugar, baking powder, baking soda, and salt in medium dry bowl.
2. Whisk eggs and melted butter into buttermilk in small bowl. Make well in center of dry ingredients in bowl; pour in liquid mixture and stir together very gently until just combined. Do not overmix.
3. Heat 12“ nonstick skillet or griddle over medium heat. Add 1 tsp oil and brush to coat bottom. Pour 1/4 cup batter into 3 spots on surface and cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Flip and cook until golden brown on second side, 1 to 1 1/2 min. longer.

Serves: 4      Total cook time: 4 min. per batch
Source: NYT recipe app.