Fluffy Buttermilk Pancakes
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups well shaken buttermilk
2 large eggs
1/4 cup vegetable oil (plus extra for skillet)
Mix dry ingredients together in medium bowl. Add all wet ingredients at once and stir just until combined. Do not over mix, batter will be slightly lumpy. Lightly coat skillet with oil. Heat to medium low. Drop 1/8 cup of batter onto heated skillet. Cook on first side until bubbles begin to form on surface, 2-3 minutes. Flip over and cook another 2-3 minutes until golden brown and centre springs back when lightly touched. Serve warm with maple syrup and butter. Makes 10-12 pancakes.
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