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Buttermilk Pancakes

• 2 C              Unbleached all purpose flour

• 2 ½ t            Baking powder

• 1/2 t             Baking soda

• 2 T               Turbinado sugar

• 1/2 t             Kosher salt

• 2 1/2 C        Buttermilk

• 2                  Eggs (large)

• 6 T               Butter, melted

• 1- 2 t           Vanilla (or Vanilla bean paste)

 

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).