Make this: Winslow's Home's buttermilk pancakes

We confess: This recipe was a Sauce staff request. Light and pillowy with crisp edges, these perfect pancakes will revolutionize your Sunday mornings. Or Tuesday nights. (Hey, go ahead. We don’t judge.)

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BUTTERMILK PANCAKES 
Courtesy of Winslow’s Home’s Wil Fernandez-Cruz
4 SERVINGS 

4 eggs
4 cups buttermilk
3 cups unbleached all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking soda
2 tsp. kosher salt
1½ sticks (¾ cup) unsalted butter, melted

• Preheat a large skillet or griddle to medium heat. 

• In a large bowl, whisk the eggs and buttermilk until incorporated.

• In a separate bowl, mix the flour, sugar, baking soda and salt. Add the buttermilk mixture, then whisk rapidly while drizzling the melted butter into the bowl. Continue whisking until a lumpy batter forms. Do not to overmix.

• Coat the hot griddle with pan spray. Pour 4 ounces of batter onto the griddle and cook 1½ to 2 minutes, until the underside is light brown. Flip and cook 2 more minutes. Repeat until all batter is used.

• Serve with fresh seasonal fruit, compote, lemon curd or maple syrup.