Best Buttermilk Pancakes (Martha Stewart)

I admit that I usually make pancakes from a mix.  "Just add water" mixes are fast and easy, but they just don't compare to homemade, especially homemade Buttermilk pancakes, in flavor and texture.  I took the time today to make these pancakes from scratch (not that it really takes a lot of time).  I think the extra effort will be worth it.

Recipe Link

Ingredients 
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Directions  

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Makes nine 6-inch pancakes

Source marthastewart.com

The Results...
Was it worth the extra effort?  It sure was!  These pancakes were tender and flavorful.  I also liked that they didn't turn out too thick.  Everyone gave these pancakes a full 5 stars.  That's how SUPER GOOD they were.  But, maybe these were too good.  My family might not eat pancakes from a mix, again!