Mix dry ingredients thoroughly. Gently add liquid ingredients including 1 /4 cup of butter, and stir until just incorporated. Do not overwork the batter. The batter is thick, if you like it can be thinned with a small amount of water or a little more buttermilk.
Cook pancakes on a lightly greased griddle. Pancakes should be turned only once. They are ready to be turned when bubbles form in the middle and the edges appear cooked. Once pancakes are turned, use a pastry brush to spread the additional 1 /4 cup of melted butter on top of the pancakes while the other side is cooking. This will keep you from having to spread cold butter on them, which will tear them. The pancakes will already be buttered once they reach the table. Top with real maple syrup.
Makes 12 – 14 pancakes