Buttermilk Pancakes

If time allows, let all ingredients come to room temperature before mixing batter (about 1 hour). In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, egg, melted butter and lemon juice. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready! Pour the wet mixture into the dry mixture, using a wooden spoon or large fork to blend. Stir until it’s just blended together. Do not over stir! If you over stir the pancakes will be tough and flat; you want little dry lumps left in the batter, trust me. Pour or scoop the batter onto the griddle. Brown on both sides and serve hot with “Nainy’s Maple Syrup.” Mmm.

Here is a tip for the busy Mommy: triple this recipe and make all of the batter into mini pancakes. Flash freeze on a cookie sheet lined with parchment paper. Make sure none of the pancakes are touching each other when you freeze. After an hour or two, place all of the mini pancakes in a large freezer Ziploc. When your kids are in a hurry just take a few out of the freezer and put in the microwave for a few seconds until heated. They will love dipping these little mini pancakes in a cup of syrup!