Mother's Day Pancakes
- 2 large eggs
- 3 1/2 cups buttermilk (3 1/2 to 4 cups)
- 1 teaspoon baking soda
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract, optional
- 1 tablespoon butter, for frying
Whisk together the eggs and buttermilk in a large bowl. Add the baking soda and whisk until combined. Add the flour, baking powder, salt, and sugar; whisk until just incorporated. Stir in the melted butter and vanilla. Pour the batter into a pitcher. (The batter will keep for 2 to 3 days, covered and refrigerated.)
Set a griddle or frying pan on the stove over medium heat. Add some of the butter for frying; when it begins to foam, pour some of the batter into the pan to make pancakes of whatever size you wish. When bubbles form on top of the pancakes, flip them and cook until the bottoms are golden brown. Serve immediately.
Tip: I've given a range for the amount of buttermilk in this recipe. If you like thick pancakes, use less buttermilk; for thinner pancakes, use more.