BASIC BUTTERMILK PANCAKES

MAKES ABOUT 14 (4-inch) PANCAKES

INGREDIENTS

2 eggs, beaten

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1-1/2 cups buttermilk

3 tablespoons unsalted butter, melted

1 tablespoon sugar

1/2 teaspoon salt

Place all ingredients into large bowl. Beat with whisk or rotary beater until smooth. (If the mixture seems too thin, add a little flour. If it is too thick, add a little buttermilk.) Heat a large nonstick skillet or griddle over medium-high heat. Test with a sprinkle of water from your hand to see if it's hot enough. It is hot enough when the water droplets jump. Pour batter from a large spoon or measuring cup; turn to the other side when bubbles form on top. Continue to fry until the other side is brown, adjusting the heat as needed. Serve immediately, or keep in a warm oven until all are ready.

Notes: As the title says, this is basic. You can add fruit (drained well if juicy) or whatever else you might like. Top with your favorite topping. Also, the batter can stay in the refrigerator for several days if not used all at once. Leftover cooked pancakes can be frozen and reheated in the toaster oven or microwave.

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