PAIN FREE MOM'S BUTTERMILK PANCAKES

By DOBB

Ingredients

• 2 c unbleached flour
• 1 c whole wheat flour
• 3 T sugar
• 3 t baking powder
• 1 1/2 t baking soda
• 3/4 t salt
• 3 c buttermilk
• 1/2 c milk
• 3 eggs
• 1/3 c butter, melted

Details

Servings 4

Preparation

Step 1

In large mixing bowl, combine dry ingredients. In a separate small bowl, beat together buttermilk, milk, eggs and melted butter.

Heat a lightly oiled griddle or skillet over medium-high heat until a drop of water sizzles.

Add milk mixture to dry ingredients and stir just until moistened.

Drop batter by 1/2 cupfuls onto hot griddle. Fry until air bubbles form on tops of pancakes. Turn pancakes over and fry until brown.

Serve at once with butter and maple syrup, or keep warm in 200 degree oven.

Pancakes can be frozen after cooking. Place on cookie sheet and place in freezer. When frozen, place pancakes in zip lock bag and store in freezer. To reheat, wet a paper towel and wrap frozen pancake with it. Place in microwave for 30 seconds. Flip pancake over and microwave for 30 more seconds.