2 cups flour
1 tbsp baking powder
2 tsp baking soda
pinch of salt
buttermilk to consistence (2 to 3 cups)
Heat skillet on medium high. Flip pancakes when they start to bubble, but don't wait for the bubbles to burst before you flip them (the bubbles are what makes them fluffy, for real).
Sunday, January 27, 2008
the best pancakes in the world
I'm snobby about pancakes and I can tell when they're made from a mix, from scratch, and with or without buttermilk. Actually anyone can tell this if they have had buttermilk pancakes before, it really, really makes a difference. This is my father-in-law's recipe and it's the best I've ever had. It even replaced my Great Aunt Kak's recipe that I'd always used before this one.