Ingredients

• 6 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 1/3 cups buttermilk
• 1 large egg, lightly beaten
• Maple syrup, for serving

Instructions

1. Heat electric griddle to 375 degrees F or a skillet or frying pan over medium-high heat. Melt butter in a small skillet over medium heat. Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add buttermilk, egg, and 2 tablespoons butter; whisk to combine. (Batter should have small to medium sized lumps.)
2. Heat oven to 175 degrees F. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters, it is hot enough. Using a pastry brush, coat griddle with butter and wipe off excess. Dip mold into pan of melted butter, and set it on griddle.
3. Using a 2-ounce ladle (about 1/4 cup), pour pancake batter into the mold, filling it to just below the edge. When pancakes have bubbles on top and are slightly dry around the edges, or after about 2 1/2 minutes, remove mold, and flip pancake. Cook until golden on bottom, about 1 minute more.
4. Repeat with remaining batter, dipping mold in melted butter each time. Keep finished pancakes warm on a heatproof plate in oven until ready to serve.