Mom's Buttermilk Pancakes

From http://inthekitchenwithkath.com

(Adapted from a recipe on a Darigold Buttermilk carton)

Serves 4 – 6 (you can easily cut in half to serve 2 – 3)

Stir together:

2 cups (240g) flour

1 tsp. salt

1 ¼ tsp. soda

¾ tsp. baking powder

Beat together well:

2 eggs

4 cups buttermilk

¼ cup melted butter

1. Preheat your griddle until it’s quite hot. (A drop of water will immediately sizzle when it’s hot enough.)

2. Combine the dry ingredients and the buttermilk mixture and stir until the batter’s just barely mixed. It will be a bit lumpy.

3. Ladle the batter on the griddle when it is hot enough.

4. Cook until the pancakes are dry around the edges and there are bubbles on the top.

5. Flip and cook a minute or two more.

6. Serve with pure maple syrup, good preserves, or (Bob’s favorite) honey

Leftover pancakes can be cooled on a rack (helps to keep them from sticking together), and refrigerated. They can be reheated in the microwave pretty successfully for a quick breakfast.