Measure the dry ingredients in a large mixing bowl and whisk together until well incorporated.

In a separate large bowl, whisk the wet ingredients until well incorporated.

Using a large whisk, gently mix the wet ingredients into the dry. Be careful not to over mix! Lumps should be visible in the batter and the batter will be thick. If you prefer thinner pancakes, you can add more buttermilk.

Preheat the pan to 400°F/200°C (medium-high) then add your butter. We recommend clarified butter, but you can use regular unsalted butter. Allow to melt completely.

Using a ladle or a measuring cup, pour the batter into the center of the pan. Use the bottom of the ladle to spread the batter. Cook the pancake for 3 minutes or until the edges just begin to set.

If desired, evenly scatter blueberries or other fillings over the pancake and lightly press them into the batter.

When the sides are set use a spatula to carefully flip the pancake. Finish cooking the pancake for 1 minute. Once finished, reserve the pancake in a low temperature oven while you cook the remaining batter.

Before cooking more pancakes, thoroughly wipe the pan and add fresh butter.

Finish the pancakes with a touch of butter and maple syrup. Serve immediately.