Buttermilk Pancakes

 Ingredients:
2 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 T. sugar
2 lg. eggs, lightly beaten
2 C buttermilk OR 1 1/2 cup plain yogurt (see homemade yogurt) + 1/2 cup milk OR 2 C. milk + 2 T. vinegar or lemon juice (the thicker the liquid, the fluffier the pancakes)
1/4 c. vegetable oil
Chocolate chips (opt.)

Instructions
    
Combine first five ingredients. Stir well. Combine eggs, milk, and oil in a bowl. Add to flour mixture, stirring just until dry ingredients are moistened (mixture will be lumpy; if its smooth then pancakes will be flat not fluffy.)

 
For each pancake, pour about 1/4 to 1/2 cup batter onto a hot, lightly greased griddle or frying pan (you can use a ladle for this). You can add the chocolate chips into the batter in the mixing bowl or after you've poured the batter onto the griddle. If you do it in the mixing bowl the chocolate chips tend to settle at the bottom.

 
Cook pancakes until tops are covered with bubbles and edges look almost golden.


Flip and cook on other side (the larger the spatula the easier it is to flip the pancakes).


to keep cooked pancakes warm while others 

are cooking, wrap in a kitchen towel (those smooth towels that are hard to dry with) on a plate. You can store unused batter in airtight container in refrigerator for up to a week; mix up a little bit before cooking though.