This is another great recipe from the cookbook Deep South Dish Home-Style Southern Recipes. It's quick and easy to make, and the pancakes are delicious. You can also find Mary on the internet at Deep South Dish.
I whipped some of these up for my husband for breakfast and all he could say was "mmmm, mmmm, yummmm, now I have a happy tummy."
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
3 tbls. sugar
1 tsp. sea salt
2 cups buttermilk (make your own by adding 2-3 tsp. lemon juice to milk)
2 tbls. butter melted
2 large farm fresh eggs
1 tsp. vanilla extract
Whisk together flour, baking powder, baking soda, sugar and salt; set aside.
Combine milk with 2 tbls, butter, eggs and vanilla. Add buttermilk mixture to flour mixture and gently combine. Batter should be fairly thick and lumpy, but pourable; avoid over-mixing.
Heat griddle or skillet over medium high heat. Spoon or pour 1/3 cup batter onto pan leaving at least 1/2"-inch between each. When pancakes begin to bubble up and edges appear dry, turn over to brown other side.
Serve immediately with additional melted butter and syrup.