Instructions

1. Heat a cast iron griddle or other griddle over medium heat. (If not using cast iron, you can wait until about five minutes before starting before heating the pan). Melt the butter and set aside to cool slightly.
2. Mix together the dry ingredients in a medium mixing bowl. In a large measuring cup, whisk the maple syrup and eggs. Stir in the cooled melted butter, and then 2 cups of the milk/whey. Add additional milk/whey a tablespoon at a time until you reach the desired consistency. (When I use fresh flour, I add an additional half cup because the fresh flour absorbs more liquid).
3. Grease your griddle with a thin layer of butter, then pour quarter cup portions on the griddle, about an inch apart. Cook the pancakes until small bubbles appear on the surface, then flip them over and cook for one to two minutes on the other side until golden brown.
4. Continue cooking the pancakes until you run out of batter, keeping the cooked pancakes in the warm oven until you are ready to eat.
5. Serve with maple syrup, butter, fresh fruit, whipped cream, or other toppings of choice.