3 cups unbleached all-purpose flour
1/4 cup, plus 2 tablespoons granulated sugar
1 Tablespoon, plus 1/2 teaspoon baking powder
2 teaspoons fine salt
3 cups buttermilk
6 tablespoons unsalted butter, melted and cooled, plus more butter for cooking
6 organic large eggs
Up to 1 cup milk, as needed to thin batter
Real Vermont maple syrup, warmed, for serving
Whisk the dry ingredients together in a large bowl. Whisk together the buttermilk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight.
The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter.
Add enough milk to the batter to thin it to the right consistency -- the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes -- neither is wrong.
Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.