Rose - I think you will love this pancake recipe; very light and fluffy, and oh so delicious! The batter will keep in the fridge for a couple of days if you can't make them all at once. Enjoy!!
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Use any standard recipe but add club soda or lemon lime soda instead of part of the liquid.
This is what I have been using for quite a while and have never had any compliants. It's from an old Betty Crocker cookbook from the 1960's. You can change it by adding cinnamon, nutmeg and chopped fruit like apples, bananas, blueberries, raisins, or pecans. Here it is: 1 egg, 1 cup milk, 2 tbsp oil, 1 cup flour, 1 tbsp sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt. Blend egg, milk and oil. Blend dry ingredients together and beat into wet mixture well. Fry in butter or oil below medium heat. Be patient. This makes about 6, 4 inch pancakes. If you like your pancakes thin, add a little more milk. If you add too much milk, add a little more flour. It works for me! Good Luck!
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