Buttermilk Pancakes

Buttermilk Pancakes 

(Thanks to my friend, Bobbie)

This recipe was shared with my by a very good friend. I've added her comments so you can see all her great ideas...

This recipe makes a lot...but the beauty of it is you don't waste any buttermilk if you buy the 1 quart container...I use a soup ladel to measure out the batter...I feed my family and the pancakes that are left I let them cool really well...then I put them in a freezer ziplock bag and freeze them...when it's time to have pancakes again I pull what I need out of the bag and pop them into the toaster to warm them up...WaaLaa...This recipe will last us quite a while..and it's cool because if the kids come to stay the night or come early to hunt..Mom always has a good hardy breakfast waiting for them when they come up from the woods and I don't have to get up at the crack of dawn to make it lol..hope you's find this handy

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Directions

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.