Buttermilk Pancakes

Once you taste these pancakes you will never go back to a box mix for pancakes. These are always a hit. And the possibilities are endless with them. My cute husband is always coming up with yummy things to put in our pancakes. Some of our favorites are to add banana slices as they cook, or bananas and chocolate chip, or just plain chocolate chip, or blueberries. All super delicious! We just add them right after we pour the batter on the griddle. These are also amazing just plain served with your favorite syrup.

Buttermilk Pancakes
Yield: Makes about 20 pancakes; 5 to 6 servings
Ingredients
Print Recipe
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk (use the real stuff, no substitutions)
1/4 cup (1/8 lb.) butter, melted
Pam
Preparation
1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with Pa, and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
(This recipe  and picture from Sunset Magazine, MAY 2002)