Pancakes

These are delicious! You can make them as listed--buttermilk pancakes or if you don't have buttermilk just decrease the milk to 1 3/4 cups, increase the baking powder to 4 teaspoons, and omit the baking soda. Or, throw a splash of vinegar in the milk as a substitute for buttermilk. Recipe from The Pillsbury Cookbook.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 16 4" pancakes

Ingredients

• 2  eggs
• 2  cups buttermilk
• 1⁄4 cup  oil
• 1 3⁄4 cups all-purpose flour
• 2  tablespoons sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt

Directions

1. Heat griddle to medium high (400 degrees).
2. In a large bowl, beat eggs. Stir in buttermilk and oil.
3. Add remaining ingredients and stir just until large lumps disappear.
4. For thicker pancakes, thicken with additional flour.
5. For thinner pancakes, thin with additional milk.
6. Lightly grease heated griddle.
7. A few drops of water sprinkled on griddle sizzle and bounce when heat is just right.
8. Pour batter, about 1/4 cup at a time, onto hot griddle.
9. Bake until bubbles form and edges start to dry. Turn and bake other side.