• Preheat oven to 300F, place a cast-iron skillet on medium-low heat, skillet needs at least 5-minutes to heat up before cooking
• In a large bowl, Sift together all dry ingredients and mix, create a well in the center
• Beat the eggs well and mix with the buttermilk and melted butter
• Pour the wet mixture into the dry ingredients and gently combine, careful not to over-mix the flour

To Cook

• Add 1 tablespoon oil to the hot skillet (medium-low heat)
• Use either a ¼ cup or 1/3 cup measure, put the batter into the skillet. Ice cream scoops work great
• Bubbles will form on the top of the pancake batter as it cooks, as the bubbles pop, the pancake is ready to turn when the batter doesn’t close the popped bubble, approximately 2 minutes on the first side
• Flip the pancake and cook for 1-minute on the second side
• Cut a tiny slit in the top / center of the pancake to see if the batter is wet, continue to cook until done.
• To keep warm, place the cooked pancake on a warm plate inside the oven. Repeat until all pancakes are cooked and ready to serve