In the words of my daughter-in-law, Jenna

Jenna said in her blog that she was going to pass along great recipes, kitchen tools, and other things that have enhanced her life. Well, I think that is a fabulous idea.........So here goes. This is the PERFECT pancake recipe. I followed it to a "T" with only adding a touch more milk. I made the whole batch and froze the leftovers putting a piece of wax paper between the cakes. ----------------------------------------------------------------------------- Buttermilk Pancakes II

Rated: Submitted By: BURYGOLD Photo By: photoang23 Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 12

"A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!"

Ingredients:

3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt

3 cups buttermilk 1/2 cup milk 3 eggs 1/3 cup butter, melted

Directions:

1.	In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3.	Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.