Buttermilk Pancakes

About 19 (4-inch) pancakes

ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
2 large eggs, slightly beaten
2 cups buttermilk
1/4 cup vegetable oil

directions

1
Combine first 5 ingredients; stir well.
2
Combine eggs, buttermilk, and oil; add to flour mixture, stirring just until dry ingredients are moistened.
3
For each pancake, pour about 1/4 cup batter into a hot, lightly greased griddle.
4
Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
5
Serve pancakes warm with syrup.

notes

Any unused batter may be refrigerated in a covered container up to 1 week. If refrigerated batter is too thick, add milk or water to reach desired consistency.

Source: Karen H Palmer