Crack 2–3 large 2 eggs room temperature per serving into a Mixing Bowl. Add a pinch of ½ tsp salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Pour the wet ingredients into the dry ingredients and stir gently with a Spatula or Wooden Spoon until just combined — a few lumps are totally fine and expected. Do not overmix or your pancakes will turn out tough. Let the batter rest for 5 minutes while you heat the pan.

Heat a large Skillet or Griddle over medium heat. Add a small pat of 1 ¼ cups buttermilk or 1¼ cup milk and swirl to coat. Once the 1 ¼ cups buttermilk or 1¼ cup milk is melted and the pan is hot (a drop of water should sizzle), pour about ¼ cup of batter per pancake onto the surface. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

Flip each pancake and cook for another 1–2 minutes until the underside is golden brown and the pancake is cooked through. Transfer to a plate and cover loosely with Aluminum Foil to keep warm. Repeat with remaining batter, adding a little 1 ¼ cups buttermilk or 1¼ cup milk to the pan between batches as needed.