Fluffy Pancakes

2 cups flour

1/4 cup sugar

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

2 cups buttermilk 

1/2 cup plus 2 tablespoons oil or melted bacon grease of 10 tablespoons (1 1/4 sticks) of unsalted butter, melted, plus vegetable oil for the skillet

2 large eggs

salted butter for serving

pure maple syrup

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside

In a medium bowl whisk together the buttermilk, oil, and eggs.

Pour the liquid ingredients into the flour mixture and stir together until well combined. let stand for 20-30 minutes. The batter will begin to get fluffy. 

Heat a skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. When a few droplets of water carefully splashed on the surface sizzle, pour 1/4 cup batter per pancake into the pan, far enough apart that the pancakes don't touch.

Cook until Lightly browned on the bottom and the top is bubbly, about 2 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer to a platter. Repeat to make the rest of the pancakes, adding more oil to the pan if necessary. 

Serve hot, with butter and maple syrup

Pancakes are best eaten hot just after cooking.