I don't know anyone that doesn't like pancakes. They are the quintessential breakfast food. My husband grew up having pancakes most Sunday mornings. Most people are familiar with the pancakes from a box. And while that still works, this recipe is just as easy to me and makes the best pancakes. It's slightly (and I mean slightly) adapted from Alton Brown's recipe for buttermilk pancakes from his book I'm Just Here for More Food. You just mix together the wet ingredients into the dry ingredients and cook. It's basically the same as from a box, but with a few more measurements. The original recipe only calls for 2 cups of buttermilk, but the batter comes out more the consistency of muffins. I prefer a more runny batter, so I increased the buttermilk by half a cup.
Buttermilk Pancakes
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 Tbs sugar
2 eggs
2-1/2 cups buttermilk
4 Tbs butter, melted and cooled
Mix together flour, baking powder, baking soda, salt and sugar. Beat eggs with buttermilk and butter. Mix wet ingredients into dry ingredients until just blended. Let stand for 5 minutes.
Heat griddle on medium-low heat. If using an electric griddle, heat to 350 degrees. Grease pan and cook in 1/4 cup portions. Flip when bubbles appear and bottom is golden brown; approximately 2-3 minutes. Flip and cook until bottom is golden brown.
