Buttermilk Pancakes

I will never make another pancake recipe again! Growing up my father made pancakes for breakfast every Sunday and I can still taste his (he used the Bisquick mix and I will always love that recipe!) Years and years from now when my children think of pancakes I am willing to bet this recipe will be the ones they think of. They were so light and fluffy and amazing. Can you tell I liked them?

If you are going to make these pancakes I would follow the directions very carefully, particularly when it comes to not over stirring the batter and adding the wet ingredients to the dry right before you make them. The recipe itself is pretty standard but I think those two steps really contribute to this being a winning recipe.

I made 1/3 of this recipe and it was perfect for the two of us!



INGREDIENTS

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Directions:
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.