About a ¼ of a cup at a time, add in the buttermilk, stirring until it's totally mixed.
Add the butter and stir until there are no lumps.
The batter will be slightly orange and ideally, have as few lumps as possible. It will be slightly thicker than a regular pancake batter. It's recommended to use an emulsion blender once everything has been mixed in to totally incorporate the eggs and puree' with the other ingredients.
Melt butter on a skillet or griddle.
Pour in no more than ¼ Cup of batter on the skillet for each pancake. Cook on medium heat until golden brown. If you find that the centers are slightly moist, just cook the next batch on a lower temperature for longer.
Serve a stack with maple syrup and powdered sugar.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1429