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Look no further --these are the best buttermilk pancakes you will EVER make!

Note: 7/4/11--I made this using buttermilk by making it with milk + lemon juice as I didn't have any buttermilk and the results were not good. They weren't fluffy, nor were they as tasty. Use buttermilk.

1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1 cup buttermilk
2 tbsp milk
1 large egg

In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar.
In a small bowl, whisk together the buttermilk, milk and egg until well combined, then pour into the dry ingredients, whisking until just combined. It is okay for the batter to be slightly lumpy.
Heat a skillet or griddle over high heat until a drop of water placed on it skitters around the surface. It's too hot if the water evaporates instantly on contact. Drop by large spoonfuls (to make desired size) into the preheated pan and cook until golden on both sides, turning once. Serve immediately.

Recipe can be doubled.

This was a VERY good recipe. It will replace the one that I had been using. Very fluffy, delicious pancakes. Yummy nom nom.

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