Recipe: Bette's Buttermilk Pancakes

Bette's Buttermilk Pancakes
rec.food.cooking/Mrs. Wheeler/2002
Serves 4 (yields about 24 four-inch pancakes)

The ingredients. The baking powder, baking soda and buttermilk work together to make these the lightest pancakes possible. -- Stirring the batter. The batter begins to react the minute the wet ingredients are added. Stir quickly and don't overstir; there should still be lumps in the batter.

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup milk
1/4 cup unsalted butter, melted
Choice of berries, sliced bananas, raisins or chopped toasted nuts (optional)
Oil for griddle

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

Lightly beat the eggs with the buttermilk, milk and melted butter.

Just before you are ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once, stirring just long enough to blend. The batter should be slightly lumpy. If you want to add fruit or nuts, stir them in now, or you may sprinkle them on the pancakes while they are on the griddle.

Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees on an electric griddle). Pour 1/4 cup batter per pancake onto the griddle or skillet, spacing the pancakes apart so they do not run together. When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom.

Serve immediately on warmed plates with the topping of your choice.