Buttermilk Pancakes

Buttermilk pancakes are better than regular pancakes.

These are the ingredients:

Of course, as with all my posts, you don't have to use the gluten free flour unless you have a gluten free wife.

Mix 2 cups of flour with 2 tablespoons of sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, & 1/2 teaspoon salt.

In the next bowl, mix 2 eggs, 2 cups buttermilk,  & 1/4 cup sour cream.
Also melt about 4 tablespoons of butter in a bowl.

Mix the ingredients in each bowl until well combined.  Once the butter has cooled, add it to the buttermilk mixture.

 Then make a well in the center of the flour mixture and pour in the buttermilk mixture.  Gently stir only until combined.

Let the mixture sit for about ten minutes before cooking.

Heat a skillet on the stove and use a small amount of vegetable oil to grease skillet.
Drop small spoonfuls of batter onto the pan.  Let the pancake cook until you see many bubbles forming on the pancake, then flip.

Repeat with all of the batter.  I turn the stove on 250 degrees and line a baking sheet with aluminum foil. Then I place the pancakes in the oven to keep them warm until all the pancakes are made.

See that, the batter should be lumpy. Don't worry about the lumps, they go away when it is cooking.

Then once the pancakes are done, add butter.

And serve...