All-American Pancakes

This recipe will serve 4 to 6 people.  So if you have hungry boys,  I would double it.  It is medium thick and very filling to the tummy.  If you like a thinner pancake, just add a little milk to get your desired thickness.

• 2 cups buttermilk (or mix 1 tbsp. lemon juice in 2 cups milk and let thicken)
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1/4 cup milk or more, optional and if desired
• Vegetable oil

Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl to combine.

Whisk egg and butter into buttermilk until combined.  Make a well in center of dry ingredients and pour in the milk mixture.  Whisk very gently until just combined (a few lumps should remain).  Do not overmix.

Heat a large nonstick skillet over medium heat until hot, brush a little oil on skillet to coat bottom evenly.  Pour in 1/4 to 1/2 cup of batter (whatever your desired size) and cook until large bubbles appear.  Using a thin, wide spatula, flip pancakes and cook until golden brown.  Repeat with remaining oil and batter.

Serve immediately or keep warm in a 200 degree oven on a baking sheet.

Makes about 16 4-inch pancakes.

Note:  Try adding a few blueberries to pancakes before you flip it.  Or maybe some chopped pecans, or maybe some diced banana.

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