I adapted this recipe from 'The Best Recipe Cookbook'. I usually don't have buttermilk in the house so I substitue 1 cup clabbered milk (1 Tbsp. white vinegar plus enough milk to make one cup, let stand 5 minutes before using) or 1 small container yogurt plus enough milk to make 1 cup wet ingredients. If using yogurt you'll probably need to add 1-2 Tbsp. extra milk because the batter will be thicker.