Buttermilk Pancakes

Makes about 14 pancakes

This is a very quick and easy pancake recipe that can be whipped up in about the same amount of time it takes to use a packaged mix. It uses ingredients that almost everyone has on hand, and the resulting pancakes taste better than from a box or freezer bag. For an equally delicious version based on this recipe, see my whole wheat pancakes, which is in the similar and related recipes.

Ingredients

• 2 large 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 butter, preferably unsalted, melted
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Place all ingredients into large bowl. Beat with whisk just 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 is hot enough. It is hot enough when the water droplets jump. Pour batter from a large spoon or measuring cup to form a 4-inch circle. Turn the pancakes to the other side when bubbles form on top. Continue to fry until the other side is brown and the top springs back when pressed lightly with your finger, adjusting the heat if needed. Serve immediately, or keep in a 200° F oven until all are ready.

Notes: This is a very basic recipe. You can add fruit (drained well if juicy) or whatever else you like in your pancakes. Some people add it to the batter. Others add it to the top side of the pancakes just before they are flipped. Top with your favorite pancake toppings. The batter can be refrigerated for several days if not used all at once. If it gets to thick, stir in a little milk. Leftover cooked pancakes can be frozen and reheated in the toaster oven or microwave.