Classic Buttermilk Pancakes

I was looking on the internet for a nice pancake recipe and stumbled apon this website finecooking.com  found a fabulous pancake recipe that was light & fluffy.

Classic Buttermilk Pancakes

by Denise Mickelsen from fine cooking
http://www.finecooking.com/recipes/classic-buttermilk-pancakes.aspx
issue 102

3Tbs unsalted butter: more for serving
9oz (2c) unbleached all purpose flour
1/4 c granulated sugar
21/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2c buttermilk
2 eggs
Vegetable oil for the griddle
Pure maple syrup for serving

Heat the oven to 200F. Melt.Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

In a large bowl, whisk the flour, sugar, baking powder,baking soda, and salt. In a medium bowl, whisk buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before batter is evenly moisten. Add the cooled melted butter and mix just until the batter is evenly moistened ( there will be lumps). Let the batter rest while you heat the griddle.

Heat griddle or a large skillet over Medium heat( or set electric griddle to 375 F)until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4c of batter onto griddle for each pancake, spacing 1 inch apart. let them cook undisturbed until bubbles rise to the surface and edges look dry, 1-2 min. Check the underside of each pancake to make sure nicely browned; then flip. Cook until the second side is nicely browned, about 1 min more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with  the remaining batter.
Serve hot with butter and maple syrup.

****IF you do not have buttermilk  add 3 tsp white vinegar to 2 cup reg milk instead****
author  says you can add fresh berries, thinly sliced fruit, or even crumbled bacon to this batter for an extra hit of flavor. Or substitute 1/2c wheat germ, cornmeal, or whole- wheat flour for 1/2 all purpose flour.


*** I used this recipe as is and it was perfect and is now a keeper.***