2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons sugar
2 eggs, beaten
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted
1 teaspoon vanilla
1/8 teaspoon nutmeg
Measure flour and place in sifter with baking powder and baking soda.
Sift into a large bowl; add sugar.
In another bowl, combine eggs, buttermilk, butter, vanilla and nutmeg; beat.
Add wet ingredients to dry ingredients and mix with whisk just until combined.
Let stand 5 minutes
Lightly oil griddle over medium heat.
Pour battre onto griddle, using 1/4 cup for each.
Cook until bubbles form and start to break; turn and cook 2 to 3 minutes.
I love to add a special touch to the pancakes. Chocolate chips and blueberries are favorites. I use the extra batter to make and freeze pancakes that can be heated in the microwave on a school morning.
This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010