INGREDIENTS: 
2 eggs, beaten 
1-1/2 cups all-purpose flour 
1-1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1-1/2 cups buttermilk 
3 tablespoons unsalted butter,
  melted 
1 tablespoon sugar 
1/2 teaspoon salt (cut salt amount
  in half if using salted butter)

DIRECTIONS: 
Place all ingredients into large bowl.
Beat with whisk or rotary beater until
smooth. Heat a large nonstick skillet
or griddle over medium-high heat (pan is 
hot enough when a water droplet jumps when
dropped in pan). Pour batter from a large 
spoon or measuring cup; turn cakes to the
other side when bubbles form on top.
Continue to fry until the other side is
brown, adjusting the heat as needed.

Serve immediately, or keep in a warm
oven until all are ready.

Makes about 14 (4-inch) Pancakes.

*Add well-drained berries, if desired.

*Batter can stay in the refrigerator
 for several days.