Basic Buttermilk Pancakes

Serve 4-6

2 c. all-purpose flour
1 Tbls. baking powder
½ tsp. Kosher or sea salt
1 Tbls. sugar (or a wee bit more for a sweeter version)
2 lg. eggs
1 ½ - 2 cups buttermilk (we use powdered buttermilk available in the baking section of most supermarkets), or milk, sour cream or yogurt
2 Tbls. melted butter (more to grease pan, if needed, or use oil)

Preheat griddle or skillet (we prefer a well-seasoned cast-iron pan) over medium-low heat while you prepare the batter.

Mix together the dry ingredients. Beat the eggs with milk, then stir in the melted butter. Carefully add this to the dry ingredients, stirring only enough to moisten the flour (no worries about the little lumps).

If using a well-seasoned cast-iron skillet or nonstick griddle there may be no need to butter or oil the pan. Otherwise, add a spare amount (one teaspoon or two should suffice) of butter (or oil) to the pan, melt, and ladle batter into pan, making any size pancake you prefer.

When little bubbles appear in the center of the pancake, flip and cook until they are golden brown on both sides. Serve with real maple syrup.

--Our basic pancake batter can be kept in the refrigerator for up to two days.