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	Buttermilk Pancakes Makes 15 4" Pancakes

	Qty	Size	Ingredient
	280	g	AP Four (2¼ cups)
	2	cups	Buttermilk*
	2	lg	Eggs
	1¼	tsp	Baking Powder
	½	tsp	Baking Soda
	¼	tsp	Kosher Salt
	6	tbls	Unsalted Butter (melted)
	1	tbls	Pure Vanilla Extract (Double Strength)
	Melt the butter to just melted.  DO NOT let it break or separate, and set aside. In a large bowl (preferably with a pour spout) whisk together all the dry ingredients (flour, sugar, baking powder, baking soda and salt) In another bowl, whisk together all the wet ingredients (eggs, buttermilk, melted butter and vanilla). Just before you are ready to cook the pancakes pour the wet ingredients into the dry ingredients and gently whisk to combine.  Make sure there are no patches of dry flour at the bottom of the bowl.  The batter will be thick and a few lumps are fine. Over medium heat (about 325º if you have an Infrared Thermometer) melt 1 tablespoon (half a pat) of butter in a 10-12" nonstick saute pan or flat pan or griddle.  Pour (or ladle) approximately 2oz (¼ cup) of batter for each pancake that will fit on/in the griddle without touching and cook until bubbles begin to show up along the edges of the pancake.  Flip the pancake over and lightly press, checking every minute or so for light browning on the underside.  Remove to a plate and serve hot.  Allow griddle to rise back up to temperature before next batch. Serve hot, sprinkled with sifted powdered sugar and/or maple syrup and/or fruit and/or whipped cream. Enjoy. * You want to use actual Buttermilk rather than buttermilk powder or half-n-half.  The batter will be noticeably thinner and not as rich in flavor. FYI: A short stack = 3 pancakes         A full stack = 6 pancakes