In a bowl, mix the dry ingredients. In another bowl, combine the wet
ingredients. Mix the dry into the wet until desired thickness is
reached. Mix in additional buttermilk as needed to maintain consistency.
Cook on a hot (350) griddle with melted butter until done. If desired,
fruit may be added after the initial flip or in the batter. Serve warm
with warmed syrup of choice.
Add blueberries, bananas, nuts, etc as desired. Use less buttermilk and
add sour cream for a variation.
Makes 16 - 20 4 inch pancakes (about 4 servings).