Buttermilk Pancakes from Martha Stewart

This one is a keeper. Posting it here in case the recipe disappears from the website I got it from. Here's the original link in case anyone is wondering.

http://www.marthastewart.com/318689/best-buttermilk-pancakes

I have made these a few times and they have become a staple for pancakes in our house. Yes use real buttermilk. I have started keeping buttermilk on hand for various recipes especially pancakes, waffles, and southern style biscuits. I have done the soured milk thing when I have to, but I am finding that just keeping buttermilk on hand is the way to go. My experience is that you never have to throw the stuff away. I have kept it way past the expiration date even after it goes "sour" and used it in my cooking with no noticeable in flavor. Sometimes, I kidd you not, up to two or three months after it expired. It just seems to be thicker than when it was fresh from the store. If I need to, in those instances, I just thin it out a little bit with milk.

I like to make them smaller in diameter than the recipe recommends below, but to each their own.

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.