Melt the butter and allow it to cool slightly.

In a separate bowl, whisk the eggs. Add the melted butter and buttermilk and whisk until combined. Don’t worry if the butter forms a few small bits in the mixture; we’ve found that this doesn’t affect the finished pancakes.

Pour the wet ingredients into the dry ingredients and mix until combined.

If you prefer a thinner batter, gradually add milk until you reach your desired consistency. You may not need the full cup. Less milk will give you a slightly thicker, fluffier pancake, while more milk creates a thinner, more flapjack-like pancake.

Heat a skillet or griddle over medium heat. To test whether the skillet is ready, sprinkle a few drops of water onto the surface. When the water sizzles, the pan is hot enough.

Add a small pat of butter to the skillet and allow it to melt.

Pour the pancake batter onto the hot skillet, leaving enough room between the pancakes to flip them easily.

Cook until bubbles form and begin to pop across the surface and the edges of the pancakes start to look set. Gently lift an edge with a spatula to check that the underside is golden brown.

Flip each pancake and cook the second side until golden brown and cooked through.

Repeat with the remaining batter, adding a little butter to the skillet between batches as needed.

Serve warm with butter, maple syrup, fresh fruit, or your favorite pancake toppings.