Jacqueline's buttermilk pancakes

Jacqueline's buttermilk pancakes
from Ellen's kitchen, with thanks to Alton Brown

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 tbs sugar
• 2 large eggs
• 2 cups buttermilk, at room temperature
• 4 tbs unsalted butter, melted and slightly cooled, plus more for griddle

Assemble:

• dry goods and whisk in large bowl. 

Assemble:

• liquids, including fat and eggs, in medium bowl and whisk.

Add:

• wet ingredients to dry ingredients and mix just until batter comes together.  Do NOT mix smooth.

Heat:

• non-stick frying pan over medium-low heat.

Test:

• heat of pan by flicking water on it.  If water dances across pan, ready!

Melt:

• a bit of butter in pan, swirling to coat.  Ladle batter onto griddle and cook until bubbles form and bottom is golden, about 3 minutes.  Flip and cook until second side is golden, another 2 minutes or so.  Adjust heat as needed.

Serve:

• right away, or keep warm, layered inside folds of a kitchen towel placed under a heating pad set to high.  Leftover pancakes can be frozen, separated by wax paper in Ziploc bags, for up to a month.  To reheat, pop in toaster.