Buttermilk Pancakes

I'm on a diet.  Diets are the worse. Buttermilk pancakes are the best.  Scrambled eggs are okay, but geez, everyday? Diets are the worst. Serve these pancakes with fruit so you never have to diet.  Then take a nap because pancakes and naps are made for each other and well, frankly, you deserve it. 

Oh and I'm a cheater. Not on my diet. Well that too. But I don't use buttermilk because I can never finish the rest of it.  If you need one cup of buttermilk put one tablespoon of lemon juice in a one cup measuring cup, then fill the rest up with milk. I use whole milk. 

Buttermilk Pancakes

Downright stolen from Joy the Baker

Serves 3-4 adults

• 1 cup buttermilk (or 1 tablespoon lemon juice in a measuring cup and fill the rest up with milk)
• 2 eggs
• 2 tablespoons vegetable oil
• 1 stick of butter, melted
• 1 cup all purpose flour
• 4 teaspoons baking powder
• 4 teaspoons brown sugar
• 1 teaspoon salt

Measure out all ingredients and preheat your griddle or skillet to a bit higher than medium heat.

Whisk together the first three ingredients in a medium bowl, then whisk in the butter. In another medium bowl whisk in the dry ingredients (flour, baking powder, brown sugar, and salt). Whisk the wet mixture into the dry mixture.  May you be judged if you do it the other way around.

Spray the griddle or skillet with nonstick spray.  Pour 1/3 cup of mixture onto skillet - fit however many pancakes the skillet will hold.  Flip when the top of the batter has lots of bubbles (about 2 minutes). Cook the underside until golden (about 1 minute).  Respray the skillet between batches. Serve hot with syrup or fruit.