Buttermilk Pancakes and Homemade Breakfast Sausage

This recipe makes about 20 6 inch cakes.  They are thick, fluffy, and cake-like.  I was able to find real buttermilk at the grocery store, and I think it makes all the difference versus cultured buttermilk.  We just freeze the leftover pancakes so we only make one mess in the kitchen.

Ingredients

4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ cup sugar
4 jumbo eggs
3 cups real butter milk (Kate’s)
1 stick butter, melted

• Mix the dry ingredients, including the sugar, into a large bowl.  
• In a smaller bowl, wisk the eggs then add the buttermilk and wisk again.  Pour ½ the melted butter into the eggs and buttermilk and quickly wisk again. 
• Pour the wet ingredients into the dry ingredients and mix with a whisk or wooden spoon until just combined.  The batter should not be mixed until it is smooth as it will create a tough pancake.  I have also heard that letting your batter rest for about 30 minutes makes a difference in the texture, but I have yet to try it out.  Makes sense though.  Just like letting dough rest.
• Heat a non-stick griddle to medium high.  I typically try one pancake first, to test the heat.  Then the girl does a taste test to make sure they're not poison.
• Brush the griddle with some of the remaining melted butter.  If it sizzles immediately, the griddle is ready.  Pour out pancakes to the size you like.  Flip the pancakes when the most of bubbles that form have burst.  
• If your pancakes are getting too dark on the bottom before the bubbles burst, you will need to turn the heat down, but it's too late for the ones on the griddle.  Turn the heat down, flip them carefully, assume you will mess those up, and let them cook a bit longer on the other side.  
• If I can, I usually set these aside to go into the freezer, as the heating up process in the toaster over will finish cooking them without drying them out.
• Flip the pancakes and brush the second side with more of the melted butter.  The pancakes should cook about another 2 minutes.  I transfer them to a plate warming in the oven at 175, until all the pancakes are made and we can all sit down at the same time.
• Serve with real, warm, Grade A Dark Amber Maple Syrup and Homemade Breakfast Sausage.