Buttermilk Pancakes

We always have box pancakes in our house.  If you have children then you probably do as well, but occasionally one of my baking recipes will call for buttermilk and I look for ways to use more of it before inevitably tossing the rest of the unused box.  The local farm store near my home sells smaller containers of buttermilk, but it costs the same as the larger ones found in the milk isle at the grocery store.  Whenever we have it on hand, the kiddies get a stack of pancakes with real maple syrup.  I personally try not to eat the box ones when the kids do, so when I make these, I actually sit down and indulge.

3 Tbs unsalted butter
2 C. flour
1/4 C gran. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt (I usually omit this ingredient...see below)
2 C. buttermilk
2 large eggs
vegetable oil for the griddle
pure maple syrup for serving

Whisk all the dry ingredients together in a medium bowl.  In another bowl, whisk the buttermilk and eggs.  Pour the wet ingredients into the dry ingredients.  Whisk them gently together until almost incorporated.  Stop before the batter is even.  Last, add the cool, melted butter and mix just until the batter is even.  There will be a few lumps.  Let the batter sit while heating up the griddle.

*Please note:  I use veg. oil for the griddle.  You can also use butter.  I also tend to skip the salt or use less.  I normally don't salt my food so I'm not a big fan of salt.  Personal preference, but they taste just as good without, I say.

Makes about 18 pancakes.