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Buttermilk Pancakes
by Jes Mostek
serves: 8
  These are the best pancakes I've ever made... not too thick, not too thin, slightly sweet, just right.
Ingredients:
  2 1/4 c.   all purpose flour
  1/4 c.   sugar
  2 tsp.   baking powder
  1/2 tsp.   baking soda
  1/2 tsp.   salt
  2   eggs
  2 1/2 c.   buttermilk
  5 T.   vegetable oil
    blueberries or mini chocolate chips (optional)
Directions:
  In a medium bolw, stir together the flour, sugar, baking power & soda, and salt. In a second bowl, combine the eggs, buttermilk or soured milk*, and oil. Add wet mixture to dry mixture all at once and stir just unitl dry mixture is thoroughly moistened (batter should be lumpy; over-mixing will create tough, chewy pancakes).

Preheat skillet over medium heat (350 degrees F on an electric skillet) and spray or brush with cooking oil. Pour about a quarter cup of mixture onto hot skillet. Cook over medium heat fro about 2 minutes, or until bubbles in top of pancake hold their shape and create small holes in pancake (or until bottom of pancake is golden brown). Flip pancakes and cook an additional minute, or until both sides are golden brown and batter is dry in the middle. Serve warm.

*To create soured milk as a substitute for buttermilk, add about a Tablespoon of vinegar (cider vinegar works best) to every cup of milk (whole milk works best) and allow to rest for a few minutes until the milk curdles and thickens.