Buttermilk Pancakes

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a separate medium bowl, whisk together the egg, buttermilk, and melted butter.

Add the dry ingredients to the wet ingredients and whisk until just combined. A few streaks or lumps are fine.

Heat a large sauté pan or skillet over medium heat. Add a small pat of butter or a generous spray of ghee cooking spray.

Cook a tester pancake first: pour or scoop ½ cup batter into the center of the pan. Cook until bubbles form and pop in the center, then flip with a flat spatula. Cook another 1 to 2 minutes, until the pancake springs back when touched lightly and is golden brown on both sides.

Adjust the heat as needed. Lower it if the pancake browns before the bubbles pop. Raise it slightly if the batter is still raw after 3 minutes.

Add more butter or spray, then pour ½ cup portions of batter into the pan, 2 to 3 at a time depending on pan size. Cook in the same fashion. The remaining rounds will cook faster because the pan is fully preheated.

If adding blueberries or other fruit, drop them into the batter after it hits the pan, before the bubbles appear.

Serve warm in a stack with maple syrup and butter.