2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon white sugar
1 large egg, beaten
1 cup buttermilk
1 tablespoon unsalted butter, browned
1 tablespoon unsalted butter, for frying pan
Sift the dry ingredients into a bowl. In another bowl, add the beaten egg, buttermilk, and browned butter in a constant stream to the dry ingredients while stirring together the batter. Careful not to over-beat, as this will make dense pancakes.
Now heat a skillet over medium-low heat. Add a tablespoon of butter to the skillet, stir it around until the skillet is coated, and then add a few large dollops of batter (about 3 inches wide and half an inch high) to the pan, careful not to overcrowd it. Cook for about 4 to 5 minutes a side, until golden brown and cooked through. Serve with butter, jam, and syrup.