I found this recipe on AllRecipes.com (http://allrecipes.com/recipe/buttermilk-pancakes-ii/detail.aspx) and made it last weekend. I think everyone agreed they were fabulous! Doug mentioned that they didn't bubble up like our "mix" pancakes do, but he figured out how to cook 'em right after one or two. They were thick but not pasty or dense. Wonderful! I also read that you can freeze buttermilk (never knew that before...) so I am going to freeze the rest of my 1/2 gallon to use next time.
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
1/3 cup butter, melted
1. 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. Keep the two mixtures separate until you are ready to cook.
2. 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
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork
to blend. Stir until it's just blended together. Do not over stir! Pour or
scoop the batter onto the griddle, using approximately 1/2 cup for each
pancake. Brown on both sides and serve hot.