- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups buttermilk
- 1/3 cup milk
- 2 large eggs (Farmers market eggs if possible. They make a difference.)
- 1/4 cup canola oil or melted butter
- Mix dry ingredients in a large mixing bowl.
- Mix wet ingredients.
- Pour the wet ingredients on top of the dry ingredients.
- Stir with fork until they come together. Avoid over mixing. This will form a lumpy batter.
- Cover and place batter into a refrigerator for 20 minutes.
- Set an electric skillet to 350 degrees.
- Use a pad of butter to grease the skillet.
- Ladle 1/4 cup of batter per pancake.
- Cook until golden brown.
Enjoy!