Another favorite from Cook Your Meals the Lazy Way. I like to substitute whole wheat flour for part of the all-purpose flour in this recipe, to add a little body (although sacrificing a bit of height). If I don't have buttermilk or yogurt, soured milk (1 T white vinegar per 1 C milk, let sit for 5 minutes and use) works well enough.
2 C buttermilk (or 1 C plain yogurt plus 1 C milk)
2 large eggs
4 T (½ stick) butter, melted (or ¼ C vegetable oil)
2 C all-purpose flour
2 T honey (or brown sugar)
1 ½ tsp vanilla
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Heat a griddle or nonstick skillet over medium heat and pour a little cooking oil on to grease it. Smooth the cooking oil over the surface with a spatula. Test to see if the oiled griddle is hot enough by sprinkling a few drops of water over the surface. If they bounce, it's ready. If they lie on the surface and sizzle, heat for a few more minutes.
Place ingredients in a blender or food processor in the order listed. Blend or pulse for 1 minutes or less, just until smooth.
Pour batter by ¼-cup measure onto the griddle and cook. Flip when the pancakes look dry around the edges and a few bubbles rise to the top surface (2-3 minutes). Cook for about 1 minutes on the other side, until browned. Repeat with remaining batter and eat hot with butter and maple syrup.
Makes 10 to 12 pancakes.
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