Posted by: Josey Lyne Payne, Esq. | October 2, 2011

Buttermilk Pancakes

Buttermilk Pancakes
adapted from Smitten

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons
2 large eggs, lightly beaten
2 cups buttermilk
1 cup milk
4 tablespoons melted butter

1 cup blueberries (optional)

Preheat griddle to 375 degrees or use skillet over medium-high heat.
Whisk together flour, baking powder, baking soda, salt and sugar.
Add the eggs, buttermilk, milk and melted butter and whisk to combine (the batter should still have small lumps.)
Brush griddle or skillet with butter.
Ladle between 1/3 and 1/2 cup  of batter onto the heated griddle.
If you’re using pancakes, sprinkle them over the poured pancake.
When pancakes have bubbles on top and the edges look slightly dry, about 2 1/2 minutes, flip the cake.
Cook until golden on the bottom, about 1 more minute.
Repeat with the remaining batter.


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