buttermilk pancakes

these babies are the BEST pancakes i have ever had.  they’re so tender and perfect.  pancakes can’t get any better than this.  the key is in the buttermilk.  i’ve never understood why, but buttermilk always comes in pint size containers, nothing smaller.  when i make a recipe using buttermilk, i never use it all up.  i’m not going to complain about that anymore, though.  i’m going to make a batch of these.

they’re pictured above, served tom-style with peanut butter and syrup.

• 3 c all-purpose flour
• 3 tbsp white sugar
• 3 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3 c buttermilk
• 1/2 c milk
• 3 eggs
• 1/3 c butter, melted

1. 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.
2. 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!
3. 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!  the little lumps of flour do your pancakes good!  pour or scoop batter onto the griddle, using approx. 1/2 c for each pancake.  brown on both sides and serve hot.

enjoy!