Sieve the flour and rising agents into a large bowl to combine and make a well in the middle.
Whisk the eggs and buttermilk and pour into the centre well of the flour mix.
Use a balloon whisk to gradually incorporate the eggs and buttermilk into the flour, this avoids lumps. When combined, add the melted butter or oil and give it a quick whisk.
Heat a round frying pan or skillet and brush with a little oil.
When the oil is hot and slightly smoking use a ladle or cup to scoop the batter into the pan. Work in batches to make things easier and to make sure each pancake has room to cook.
Cook pancakes until they start to bubble on top and the underside is golden and crispy. Use a spatula to flip the pancakes and cook until golden on both sides and springy to the touch.
Serve with your choice of toppings, even if simply a knob of butter and maple syrup.
