In a bowl, whisk together the dry ingredients - flour, salt, baking powder, baking soda.

In a separate bowl, whisk together the buttermilk, eggs and cooled butter (do not add hot butter or your eggs will curdle).

Created a well in your dry ingredients, slowly pour in the wet ingredients. With a wooden spoon (not a whisk) slowly combine all the ingredients only mixing until the the flour is incorporated. Do not overmix, your pancakes will be tough and flat.

The batter should still be a little lumpy

Heat your griddle, add butter, and begin to add your pancake mix. We find that our 1/4 cup measuring cup is the perfect scoop and creates a great manageable size pancakes. Once you see bubbles begin to appear, carefully flip and finish cooking until golden brown on both sides.

Serve immediately and enjoy