Fluffy Buttermilk Pancakes Via Realmomkitchen.Com - cooking recipe

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk, well shaken
2 large eggs
1/4 cup vegetable oil

Preparation

Mix dry ingredients together in medium bowl.
Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio).
Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
Lightly coat skillet with oil. Heat to medium low.
Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
Serve warm with maple syrup and butter.