Instructions: Mix the dry ingredients together in a large bowl and the wet in a medium bowl. Combine each set of ingredients thoroughly now to avoid overmixing later.

Pour the wet ingredients into the dry ingredients, as opposed to dry into wet. This way gives you more control, and less flour flies about.

Mix with just a few strokes until the batter is evenly moistened. Ignore the lumps.

Let the batter rest for at least 5 minutes. Youll see a difference in the batter after it rests. Oil the pan lightly and let it get hot. Water droplets that dance briefly before disappearing mean the heat is right.

Pour the batter from the tip of a spoon. Use the spoon to gently spread this fairly thick batter.

Flip the pancakes when theyre covered in bubbles and the top looks a dry. Check the underside to be sure its nicely browned, flip, and cook the other side for about half as long.

NOTES : If buttermilk isnt available, use 2 to 2 1/4 cups whole milk instead. To play with the texture, try replacing 1/2 cup of the all-purpose with whole-wheat flour, buckwheat flour, or even medium-grind cornmeal.

Have ingredients at room temp!

Yields: twelve 4-inch pancakes.

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