If you are using an electric griddle, heat to
375 degrees or a heavy skillet until very hot. Whisk together flour,
baking powder, baking soda, salt, and sugar in a small bowl. Add eggs,
buttermilk and 4 tablespoons butter, whisk to combine.
Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by
sprinkling a few drops of water on it.
If water bounces and spatters off griddle it is hot enough. Using
a pastry brush, brush remaining 1/2 teaspoon butter on to the griddle.
Wipe off excess with a folded paper towel.
Using a 4 oz ladle, about 1/2 cup pour pancake
batter onto the hot griddle, in pools 2 inches away from each other.
When pancakes have
bubbles on top and are slightly dry around the
edges, about 2 1/2 minutes, flip over, Cook until golden on bottom about
1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof
plate in the oven. These
will freeze well, if there is any batter left over.