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Easy Southern Cooking/ Make Ahead Buttermilk Pancakes

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Make Ahead Buttermilk Pancakes By: Diane Watkins Make the batter for these buttermilk pancakes the night before. The batter actually improves with age. I like to make these in a pitcher for easy pouring and refrigerate, covered with plastic wrap. The next morning, just give a quick stir and pour onto the hot griddle. You can sleep late and still look like a breakfast goddess!

Make Ahead Buttermilk Pancakes 3 eggs 2 cups flour 2 teaspoons baking powder 1 teaspoons baking soda 1 teaspoon salt ¼ cup sugar 2 cups buttermilk 5 Tablespoons melted butter or margarine Beat eggs, add flour, baking powder, soda, salt and sugar.  Mix well.  Add buttermilk and melted butter.  Mix again.  At this point batter can be refrigerated for later use, flavor improves with age.  Lightly oil griddle and get it hot.  Test heat with a dot of batter.  When griddle is hot, ladle on batter, spreading thin.  Bubbles will form on top side of pancake, cook til bubbles pop and pancake begins to appear dry.  Flip and cook other side til light brown.  Serve with butter or syrup as desired. I like to brush with additional melted butter as they come off the griddle, but this is optional.