Buttermilk Pancakes

Serves 4.

Ingredients:

2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoon sugar

2 large eggs

3 cups low-fat buttermilk

4 Tablespoons butter, melted (plus extra for griddle)

Instructions:

In large mixing bowl, mix flour, baking powder, baking soda, salt, and sugar. In separate bowl, gently mix eggs with a fork. Add buttermilk and melted butter. Whisk again with fork. Add wet ingredients to dry and mix with fork. You can use a beater, but don't overmix the batter. Lumps are okay.

Heat skillet over medium heat. After about 3 minutes, sprinkle water on the heated pan. If the water "dances," the pan is hot enough to use.

Using a 1/4-cup measuring cup, pour batter onto skillet to form pancakes. When the uncooked side starts to bubble and the sides of the pancake begin to dry, the pancake is ready to flip. Flip pancake using pancake turner (large flat spatula). Cook for about 1-2 more minutes.

Top with butter and syrup. Serve immediately.