Preheat a cast iron griddle over medium low heat.
Whisk together the dry ingredients and the wet ingredients in separate bowls.
Make a well in the dry ingredients and pour in the wet ingredient mixture. Whisk or stir until just incorporated, you don't want to over mix but a few lumps is fine. The batter will be sort of thick and will get a bit bubbly.
I use a little butter (or I possibly have a cup of bacon grease next to the stove, who knows?) to grease the pan right before scooping on the first pancakes. I got the fluffiest pancakes when I just scooped my 2 oz. scoop onto the pan and didn't spread it. Be patient and don't flip your pancake until it looks a little dry around the edges, the more cooked through before you flip the fluffier they stay.
