Directions:

1. Melt your butter in the microwave and put it on the counter. Take your buttermilk out of the fridge, measure it, and leave it on the counter. Proceed to wait agonizingly as they both come to room temperature. If you are still wearing party clothes from the night before, now is a good time to change.
2. In a large bowl, mix your dry ingredients using a fork until they are well incorporated, about 30 seconds. GENIUS TIP #1: shape the dry ingredients into a well, like you would if you were making pasta, or a sandcastle. Dig a hole in the ingredients and shape some walls around it. Put the water on for coffee.
3. In a smaller bowl, whisk the melted butter, eggs, and buttermilk together until well combined, then pour the mixture into your dry ingredient well. GENIUS TIP #2: use a wooden spoon to gently combine the wet and dry ingredients until there are just a few little pockets of flour left. Do not overmix. You should hear some very quiet sizzling—this is a magic recipe after all. Drink some coffee.
4. GENIUS TIP #3: Cover the bowl and let it rest for at least a half hour. I've found that maximum fluffiness requires a good hour of waiting. Patience is key, so distract yourself. I find the FT Weekend edition to be particularly useful here.
5. When ready to indulge, heat the pan over medium-low heat. When a drop of water sizzles off with attitude, swirl a teaspoon or so of butter around the pan until it is lightly coated, and pour pancake mixture in until you have reached your desired pancake size. Wait until bubbles break through the surface of the pancake in the middle and the edges have become slightly dry, about 7 minutes depending on your pan temperature. Flip with gusto and wait another couple of minutes until the pancake has reached a deliciously bronzed hue. Serve with maple syrup, and more coffee.