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The Perfect Buttermilk Pancakes

Source of Recipe


From "Ladies' Home Journal, Recipes 2000"






List of Ingredients



• 2 cups all-purpose flour
  
• 2 Tbsp sugar
  
• 2 tsp baking powder
  
• 3/4 tsp baking soda
  
• 1/2 tsp salt
  
• 2 cups buttermilk
  
• 1/3 cup milk
  
• 2 large eggs
  
• 1/4 cup butter or margarine, melted
  
• Butter, vegetable oil or shortening, for frying
  
• .
  
• Pure maple syrup and butter (optional)
  






Instructions



1. Heat oven to 200 degrees (F). Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, milk, eggs and melted butter in a medium bowl.
   
   
2. Heat a large nonstick griddle according to the manufacturer's instructions. (Or, heat a 12-inch nonstick skillet over medium-high heat.) When griddle is hot, add buttermilk mixture to dry ingredients. With a wooden spoon, stir just until moistened (batter will be lumpy).
   
   
3. Reduce heat to medium. Lightly grease griddle with butter, oil or shortening. Use a ladle or a 1/4-cup dry measuring cup to pour batter onto prepared griddle. Cook 2 to 3 minutes, until bubbles break all over the surface. Use a spatula to turn pancakes. Cook 1 to 2 minutes more, until golden brown. Repeat with remaining batter. Place pancakes, in a single layer, on a paper towel-lined baking sheet. Keep warm in oven. Serve with maple syrup and additional butter, if desired.
   
   Makes about 14 pancakes.
   
   TEST KITCHEN TIP: Use a light hand. Beating the batter until it is completely smooth produces tough pancakes. Stir the batter only until the dry ingredients are moistened. It will be lumpy.