Name: Buttermilk Pancakes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings (about 12 pancakes)
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup whole-wheat flour; 1 teaspoon cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 3/4 cups buttermilk; 1 1/2 teaspoons sugar; 4 tablespoons unsalted butter, melted, plus more for topping; Vegetable oil, for the skillet; Maple syrup, for topping

Directions

Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl.
Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it's OK if there are a few lumps.)
Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup.