Buttermilk Pancakes

1. 1

   In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.

2. 2

   Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.

3. 3

   Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased

4. 4

   , cover with foil and reheat in a preheated 375u00b0 oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high for 45-90 seconds or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.