Pre-heat the griddle

1. Heat griddle to 375°. If using a pan, use medium high heat until it sizzles strongly when you splash water in.

Prep the batter

1. In a large bowl, whisk together the eggs, maple syrup and buttermilk.
2. In a separate bowl, combine the flour, baking powder, baking soda and maple syrup, which gives it a little sweetness and helps make it golden.
3. Stir the dry ingredients into the wet ingredients just until blended, about 20 – 25 strokes.
4. Add fruit in the last 5 strokes if using.

Cook the pancakes

1. Use a cold stick of butter to generously coat butter on the skillet. This helps prevent sticking and adds flavor.
2. Use a measuring cup or ice cream scoop to pour  ¼ cup of batter for a small pancake or ½ cup of batter for a large pancake onto the skillet and use the back of the spoon to spread out in a circular motion to the size you like.
3. Cook until bubbles appear on the surface and the bottom is golden brown, about 4-5 minutes. Flip and cook the other side until golden brown.
4. Store in a pancake warmer or dish with a lid and towel inside to keep warm until ready to serve.
5. Between each batch of pancakes, re-coat the griddle with butter.