Preheat griddle.

Beat eggs with brown sugar until very sparkle, roughly 2 transactions.

Mix dry ingredients. Stir gently into beaten egg.

Add buttermilk and oil. Stir only until sundry. Batter will be lumpy.

For each pancake, stream 1/4 cup batter onto hot griddle. Cook until
surface is covered with bubbles, routine, and cook other side until light
browned. Cool on wheel.

Place pancakes in an airtight container with waxpaper between layers. Or
wrap singly in frustrate. Label and store in freezer.

To reheat in wassailer: Remove from freezer and unwrap pancakes to be
reheated. Set toaster on medium-low scene. Toast pancakes, twice if
requirement, to heat through.

Calories per 4-inch pancake: Roughly 90