Christopher M. wrote:
Maybe next time I'll add a
> little sugar. Maybe that will help to bring out the flavor of the
> buttermilk, kind of like in the Williams Sonoma recipe (I've been
> using the recipe for Alton Brown's pancake mix lately which doesn't
> include sugar). I'll also try cooking with oil instead of butter.
> Alton seems to have a good idea with oil. If there's too much oil in
> the pan he _carefully_ picks it up with a paper towel.

I always add a teaspoon of sugar to my pancake batter.
I do not add oil to the pan - I heat the pan and, just before pouring
in the batter, quickly swipe the pan with a little smidge of butter on
waxed paper. Been doing it that way for the last 60 years and don't
plan to change now.