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1 cup flour plus 2 tablespoons
2 teaspoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 eggs
In a medium bowl, stir flour, sugar, baking soda and salt; set aside.
In a second bowl, beat buttermilk and eggs. Slowly add to the dry ingredients; stir until blended (batter will be lumpy).
Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until bottom is browned. For thicker, fluffier pancakes, reduce buttermilk to 1 1/2 cups.
2 teaspoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 eggs
In a medium bowl, stir flour, sugar, baking soda and salt; set aside.
In a second bowl, beat buttermilk and eggs. Slowly add to the dry ingredients; stir until blended (batter will be lumpy).
Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until bottom is browned. For thicker, fluffier pancakes, reduce buttermilk to 1 1/2 cups.
