Best Buttermilk Pancakes

We have The Pancake Handbook: Specialties from Bette's Oceanview Diner and it has a great recipe for buttermilk pancakes.  They claim that they have perfected this recipe over the years at Bette's Diner--and I believe it.

If you don't have buttermilk on hand, you can substitute  1 cup plain yogurt mixed with 1 cup milk.  For blueberry pancakes, stir in 1 cup thawed frozen or fresh blueberries and 1/2 tsp grated orange zest.  For apple pancakes add 1 cup diced peeled apple and 2 teaspoons sugar. For a gluten-free version use Cup4Cup in place of the flours.

Interestingly this batter can be used to make waffles as well without any modification.  Try it!

Best Buttermilk Pancakes
Adapted from The Pancake Handbook: Specialties from Bette's Oceanview Diner
Makes 24 (4-inch) pancakes

1 1/2 cups all purpose flour (use Cup4Cup for a gluten-free version)
1/2 cup whole wheat pastry flour (use Cup4Cup for a gluten-free version)
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups buttermilk
1/2 cup milk
1/4 cup butter, melted

In a large bowl combine the flours, sugar, baking powder, baking soda and salt.  In a separate bowl lightly beat the eggs, buttermilk, milk and butter.  Add the liquid ingredients to the dry ingredients all at once, stirring just to blend.  The batter should be lumpy and quite thick.  Let the batter rest for 10 minutes.

Heat a lightly oiled griddle over medium-high heat.  (I use an electric skillet at 375 degrees). Pour out 1/4 cup of batter for each pancake.  Cook for 2-3 minutes until bubbles cover the surface of the pancake and their undersides are lightly browned.  Gently turn them over and cook 2 minutes more until golden brown on both sides.