Crazy Good Pancakes

Buttermilk Pancakes

(Don't pass these up if you don't have buttermilk! See how to improvise at the end of the recipe. These are adapted from a recipe I saw in Sunset magazine years ago, and they are absolutely fabulous, fluffy, and delicious.)

In one bowl whisk together:
2 cups flour
2 Tbs. sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

In another whisk together:
2 cups buttermilk
4 Tbs. melted butter
1 tsp. vanilla
2 lightly beaten eggs

Pour the liquid mixture in to the flour mixture and combine; do not over mix.
Let the batter sit while you heat a pan over medium heat (I like cast iron for these). Add a touch of butter to the hot pan and pour in pancakes after foaming subsides. Cook until bubbles begin breaking in the middle, then flip and cook until done.
Add that touch of butter for each batch.

*faux buttermilk: put 2 Tbs. lemon juice or cider vinegar (white in a pinch) in a measuring cup, fill to the 2 cup level with low or non fat milk. Let sit for 5 minutes then use in recipe.