Classic Buttermilk Pancakes
2 eggs
2 cups flour
6 Tb sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
1 tsp vanilla
4 Tb butter, melted and cooled slightly
Whisk buttermilk, vanilla, and eggs together in a large bowl. Add a few spoonfuls of this mixture to the melted butter and stir together. (This helps cool the butter so it doesn't immediately congeal when you add it to the milk) Whisking constantly, drizzle the melted butter into the milk and eggs. Add the rest of the ingredients and stir together with a wooden spoon until just combined. It will be VERY lumpy, leave it that way! If you over-mix these pancakes they get gummy. Bleck.
Heat a griddle pan or a cast iron skillet to medium heat. Use a 1/4 cup to measure out your pancakes, approximately. Sprinkle any toppings over the pancakes (blueberries, nuts, chocolate chips, etc) Cook until bubbles pop around the edges and don't immediately fill in. Carefully flip over and cook till dark golden on each side. Serve immediately. This batch makes enough for the 4 of us, one of whom is a bottomless pit!