Bette’s Diner Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/2 cup milk
- 1/4 cup butter, melted
- In a large bowl ,combine the flour, sugar, baking powder, baking soda, and salt. Stir with a whisk to combine. In a separate bowl, lightly beat eggs, buttermilk, milk and butter. Add the liquid ingredients to the dry ingredients all at once, stirring just to blend. The butter should be slightly lumpy and quit thick. Let batter rest for 5 to 10 minutes.
- Heat a griddle or heavy skillet. Add a little butter to the griddle and portion 1/4 cup measures of batter onto the hot griddle, spacing them apart. Cook for 2 to 3 minutes until bubbles cover the surface of the pancakes, and the underside is lightly brown. Gently turn them over and cook for about 2 minutes more, until the other side is brown.
- Serve with warm maple syrup, whipped cream, fruit, etc.
Buttermilk Waffles- The buttermilk pancake recipe, without any changes, makes wonderful waffles. For extra light, crispy waffles, you can separate the eggs, and beat the whites until they are stiff, but not dry. Then prepare the batter as directed. Fold the whites in last.