Basic Buttermilk Pancakes II
From http://www.mrbreakfast.com/superdisplay.asp?recipeid=803#
Makes about 12 to 15 pancakes. 
2006-01-16 Chris Shenton


The original recipe was for triple this amount, but the below is right
for two people. The batter was a bit thicker than I'd expect so our
pancakes weren't as large in diameter as they normally might be.

1	cups	all-purpose flour
1	Tbs	white sugar
1	tsp	baking powder
1/2	tsp	baking soda
1/4	tsp	salt
1	cups	buttermilk
8	tsp	milk (1/6 Cup)
1		eggs
1	Tbs	butter, melted 

In a large bowl, combine flour, sugar, baking powder, baking soda, and
salt. In a separate bowl, beat together buttermilk, milk, eggs and
melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat. You
can flick water across the surface and if it beads up and sizzles,
it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or
fork to blend. Stir until it's just blended together. Pour or scoop
the batter onto the griddle, using approximately 1/2 cup for each
pancake. Watch for air bubbles and then flip and brown. Serve hot.

SPECIAL NOTES:

Keep the wet and dry ingredients separate until just ready to fry. Do
not over stir. Batter does not store well as if it sits, it will make
thin pancakes instead of the beautious thick puffs that come out when
the batter is fresh.