Buttermilk Pancakes

• 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 
• *Optional 1 t. vanilla

Directions
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! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

**Use the old baker's tricks of letting your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature and you'll get increased fluff on these. And don't overmix. Be sure to leave small lumps of flour that break open when pouring out the mix on the griddle.


I added one extra teaspoon of sugar and one teaspoon of lemon juice. My trick for getting these nice and fluffy was to let the batter sit for a day or two in the refrigerator. The oxidation of the lemon juice and baking soda really caused the batter to swell with all those wonderful air bubbles that make a nice, tender and fluffy pancakes.