dad's buttermilk pancakes

4 c all-purpose flour, sifted
2 T sugar
1 t baking soda
4 t baking powder
1 t salt
4 eggs
1 quart buttermilk
2 T butter, melted, plus additional butter for the pan

1. Sift the flour before measuring, and then sift it again into a large bowl with the sugar, soda, powder, and salt.

2. In a separate bowl, beat the eggs thoroughly and stir in the buttermilk.

3. Combine the egg mixture with the flour mixture until all large and most small lumps are broken up. Add the butter and mix until just combined. Do not over-mix.

4. Melt 1-2 t butter on a hot griddle. When foam subsides and water sizzles when flecked onto the surface, use a quarter-cup measure to spoon the batter onto the griddle. Cook each pancake until small bubbles cover the top side, about 2-4 minutes. Flip and cook the second side 1-2 minutes more. Serve pancakes with butter and warm maple syrup.

Makes 2 dozen pancakes

Forget those boring pancakes from mixes in a box -- these pancakes develop dramatic darkened swirls when they brown, and rise up to double the height of normal pancakes. Expect to eat no more than 3-4 per person for a very filling and satisfying breakfast.