MY FLUFFY PANCAKES

Boo

1½ cups buttermilk milk

2 cups flour

¼ cup sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 eggs

4 Tbsp. butter, melted

Desired toppers, such as butter, maple syrup, fresh fruit, and/or sweetened whipped cream

In bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Whisk eggs and butter into buttermilk Add flour mixture and whisk until just combined.

Coat a large skillet with cooking spray and heat over medium heat. Pour batter into skillet, cooking two at a time, about ⅓ cup per pancake. Cook until bubbles appear on surface, 1 to 1½ minutes. Turn pancakes and cook until golden brown on bottom, about 1 minute more. Serve with desired toppings. [To make ahead, individually wrap pancakes in plastic wrap or foil, transfer to a zip-top plastic bag, and freeze up to 3 months. To reheat, unwrap and reheat in a microwave 1 to 2 minutes or in a 300°F oven about 5 minutes.]

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