BUTTERMILK PANCAKES - How to make perfect BUTTERMILK PANCAKE Recipe

These scrumptious BUTTERMILK PANCAKES, also know as hotcakes, flapjacks or griddlecakes, maybe served at anytime with a variety of topping or filling such as fruits, nuts, chocolate chips, butter, honey, molasses, whipped cream, jams and/or spices like nutmeg and cinnamon. EAT IT YOUR WAY! Click on "Show more" for recipe...

BUTTERMILK PANCAKES:

• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 tablespoons butter
• 1 1/2 cups all-purpose flour
• 1/4 cup milk
• 2 tables sugar
• 1 eggs
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder

1. Combine flour, sugar, baking powder, baking soda and salt in a medium size mixing bowl.
2. Combine buttermilk, milk, eggs and melted butter in another mixing bowl. Whisk until all wet ingredients all well combine.
3. Add buttermilk mixture into dry ingredients. With a fork, stir until dry ingredients are just combine with buttermilk mixture. DO NOT over stir, this is the secret to light and fluffy pancakes. Let batter set for 10 minutes before cooking.
4. Heat heavy bottom skillet over medium heat. Add a drop of water in skillet...if water sizzles then your skillet is ready for the pancake batter. Adjust heat under skillet according to the lightness or darkness color you like your pancakes to be.
5. Using a 1/2 measuring cup add batter to preheated skillet. Cook pancakes for 2 to 2 1/2 minutes until side are slightly dry and bubbles form on top. Flip and cook an additional 1 to 1 1/2 minute or until light and golden brown.

Serve with butter, syrup, fruits or nuts.

Serve as you wish.

TIPS: Keep pancakes warn in a 175 degree oven for up to 30 minutes.