Better Than Copycat Buttermilk Pancakes! - cooking recipe

Ingredients

2 1/2 cups flour
1/2 cup Splenda sugar substitute
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder
2 eggs (slightly beaten)
4 tablespoons vegetable oil
3 cups buttermilk (or 2 1/2 cups milk & 1/2 cup vinegar)

Preparation

1. Place all dry ingredients into a mixing bowl. Stir completely, preferably with a wisk.
2. In another small bowl, mix the eggs, oil and buttermilk and blend. Mix the milk mixture into the dry mixture and wisk until blended. Let sit for 5 minutes.
3. Preheat a lightly coated skillet (I use cast iron), and please ensure the fire is not too high.
4. Pour approximately 1/3 cup batter for each pancake.
5. Cook until bubbles form on top and the edges start to look dry.
6. Turn with a spatula and cook the other side to a rich, golden brown.
7. Remove pancake and top with butter and syrup and enjoy!