Best Buttermilk Pancakes
|All purpose flour||2 Cup (32 tbs) (sifted)|
|Eggs||2 Small, slightly beaten|
|Buttermilk||2 Cup (32 tbs)|
|Melted butter/Bacon fat||2 Tablespoon|
Sift flour, soda, salt, and sugar into bowl.
Add eggs, buttermilk, and melted butter, stirring only until flour is barely moistened.
Bake on hot, lightly greased griddle or electric skillet heated to 375°.
For uniform pancakes, use a 1/4 CUP measure or use a drip-cut pitcher and count 1-2-3 as you pour.
Turn cakes when center springs back to touch, or when bubbles on surface break.
Flip cakes only once.