By Alison Roman (NYT Cooking)
2 cups flour
3 tablespoons sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1¼ teaspoons kosher salt
2½ cups buttermilk
3 tablespoons butter
Add all of the dry ingredients in a large mixing bowl.
Melt the butter in the microwave.
Make a hole in the middle of the dry ingredients and add buttermilk, eggs, and butter.
Mix 'er up.
Heat a 12-inch cast iron pan up for about 5 minutes on low heat. Then, turn the heat up to medium low. Put about a tablespoon of vegetable oil in the cast iron pan.
Add about ⅓ cup of batter to the pan (you can cook 2 pancakes at the same time)
Flip when they start bubbling (it's okay to peak and check the brownness.) Serve immediately or keep them warm in the oven until you are ready to eat.
They also taste great heated up the next day!