Buttermilk Pancakes

These pancakes are divine! They melt in your mouth. I didn't get too many pictures because Mike made these. (After I found the oil, the baking powder, the flour, etc., etc.) You get the point. And, then I cooked them on the griddle. But, I didn't want to slow him down, so I skipped the pictures. The batter is really thick. We even added extra milk and it was still pretty thick. Once they cook, they become pretty flat - which is fine, because they are to die for!

Recipe: Joy The Baker

1 cup buttermilk
2 eggs
2 Tablespoons vegetable oil
1 stick unsalted butter, melted and cooled slightly
1 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons light brown sugar
1 teaspoon salt

Whisk together milk, eggs and vegetable oil in a medium bowl, then whisk in the butter.

Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined.

Spray a griddle or skillet with nonstick vegetable spray. Working in batches of 3 (or 6 if your griddle will allow) pour 1/3-cup measures of batter onto skillet and cool until bubbles have formed on the top and sides of the pancakes and broken, about 2 minutes. Flip pancakes with a spatula and cook until undersides are golden, about 1 minute more. Lower heat if pancakes brown too quickly. Serve with maple syrup or molasses.