Fluffy Buttermilk Pancakes
•2 cups all purpose flour
•2 tablespoons sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•2 cups well shaken buttermilk (you may need a little more if you want a thinner batter)
•2 large eggs
•1/4 cup vegetable oil (I used canola)
1.Mix dry ingredients together in medium bowl.
2.Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
3.Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
4.Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
5.Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
(I cooked mine on a griddle and they were fine)
6.Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
7.Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
8.Serve warm with maple syrup and butter. Makes 10-12 pancakes.
YUM! Easy as Bisquick and a WHOLE lot fewer bowls to clean. Not to mention I'm a whole lot less gripey not having to get up twenty minutes earlier to beat the durn eggs!