- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 cups buttermilk, plus more for thinning
- 1 large egg, beaten
- 1 tablespoon vegetable oil, plus about 1/4 cup for the pan
- 4 ounces (1 stick) unsalted butter, cut into teaspoons
- Orange Syrup 
- Powdered sugar
- Into a large bowl, sift together the flour, baking powder, sugar, and salt. Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix. (Lumps are okay.) Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours. If necessary, thin with extra buttermilk after resting.
- Preheat a large, heavy skillet or griddle over medium-high heat. Add enough oil to lightly grease and leave a film on the bottom of the pan.
- Working in batches, ladle the batter about 1/2 cup at a time into the pan. Cook until golden brown and bubbles start to form on the top, about 2 minutes per side. Transfer to a platter and cover to keep warm.
- To serve, divide the pancakes into stacks among 4 plates. Pour syrup over each stack and sprinkle with powdered sugar and pass the butter at the table. Serve immediately.