Sift together all ingredients for the dry mix in a large bowl
Heat butter in skillet until just melted and let it cool in the pan
Separate eggs, putting whites in a large, mixing-friendly bowl, and yolks in a small bowl
Pour cooled melted butter on to yolks and whisk until combined
Use egg beater to whisk egg whites to stiff peaks
Whisk buttermilk and whites until combined
Whisk two eggs together until combined to finish the wet mix
Pour wet mix on to dry. Whisk together gently for only 15 secs, streaks (not clumps) of dry flour are ok
Add fruit or chocolate chips if desired. Batter should appear thick. Let rest 3-5 mins while pan heats (bubbles should appear)
Wipe residual butter from pan with paper towel and reserve on a plate. Add a bit of vegetable oil and wipe off with same paper towel. Preheat pan to smoking hot
Start with one pancake (about 2 tbsp of batter). The batter is thick so you can spread it into a circle that's about 1/2" thick. Flip when edge changes color and bubbles form on top. Cook another 1-2 minutes, and reserve on plate. Taste to confirm it is cooked through and adjust cook time if needed
Cook remaining pancakes (2 or 3 at a time), wiping cook surface with the buttery paper towel after each one. Reserve pancakes in a stack covered with aluminum foil or in a warm oven until ready to eat
Serve pancakes doused in maple syrup with a pat of butter on top