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 (you may need a little more if you want a thinner batter)
2 large eggs
1/4 cup vegetable oil (I used canola)
Mix dry ingredients together in medium bowl.
Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
Lightly coat skillet or griddle with oil. Heat to medium. Pour batter onto heated surface in 4” portions. Cook until edges are dry. Flip and cook on other side until middle springs back when lightly indented.
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