Recipe: Adapted from Alton brown's, more sugar added for my version.
1/2tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3 tsp sugar
2 cup All-Purposed flour
Wet Ingredients: Mix together
a)4 Tbls melted butter+ 2 egg yolks--> mix together
b) 2 cups buttermilk (or yoghurt) + 2 egg whites--> mix together
Mix a+b together to team up the wet-team. Alton reasoned this
"...despite mutual origins, butter and buttermilk are basically oil and water. Not to mention the fact one is cold and the other is hot. Put them together and you get butter cubes. Great in yak-butter tea, maybe, but not pancakes. The answer lies in the eggs. See, egg white is mostly water. So, it mixes easily with the buttermilk. Now, no big news there, right. But, since this egg yolk contains lipoproteins, it happily hooks up with both fats and water. Now, by mixing the butter and the yolks together, that's kind of like handing the butter a backstage pass to the buttermilk. As long as it's dressed up in these lipoproteins, it's going to blend. Now, especially if you convince it with a whisk. ....."
Once you mix the dry with wet ingredients, stir until "just" mix. You'll see small crumbs and those are fine. If you overwork, your jaw may be dislocated while chewing.