Best Buttermilk Pancakes

Insanely good!! The best fluffy and light pancakes I've ever made. This recipe is better than any store bought mix you can find. Move over Aunt Jemima!

3 cups all-purpose flour

3 tablespoons white sugar

3 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup milk

3 eggs

1/3 cup butter, melted

1 tsp vanilla

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, melted butter and vanilla. Keep the two mixtures separate until you are ready to cook.

2. Heat a lightly oiled frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the pan, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Chefs tip:

To make buttermilk add 1 tsp lemon juice or vinegar to 1 cup fresh milk. You can half the recipe for a smaller amount. To add variety you can add blueberries, diced apple, or even chocolate chips!