Basic Buttermilk Pancakes

Makes 12 Large Pancakes

Ingredients:

3 cups all-purpose flour
4 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 and cooled to room temp

Production:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk and eggs.
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. When homogeneous, stir in the melted butter. The key to making a good pancake batter is to make sure not to over work the batter. Pancake batter releases carbon dioxide (CO2). That's what creates the bubbles on top. If overworked the CO2 will dissipate and the pancakes will not be fluffy, but instead dense. This is the key.
Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake. Watch for air bubbles and then flip and brown.

Flipping trick- if you slide your spatula under the pancake and it doesn't slide right out without the cake moving, it is not ready to flip. Serve hot with your favorite maple syrup and whole butter.

*If you would like to make this ahead of time keep the wet and dry ingredients separate until just ready to fry. Batter does not store well. If it sits, it will make thin pancakes instead of the thick puffs that come out when the batter is fresh.