| 1. |
Heat griddle to 375° F (190° C).degrees. |
| 2. |
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk (soy milk and lemon juice), and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. |
| 3. |
Heat oven to 175° F (80° C). |
| 4. |
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. |
| 5. |
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. |
| 6. |
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. |
| 7. |
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm. |
| 8. |
Note: if serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. |
