Don Silvers

Remember to use a very light hand when mixing - a few lumps in the batter are just fine. If you have problems with the pancakes sticking to the griddle, use paper towels to coat it with a thin layer of vegetable oil (do not use corn oil, which is sticky) before cooking the pancakes. The separated-egg version that follows is more work but produces a much higher, fluffier pancake.

2 cups all purpose flour

1/2 teaspoon table salt

2 teaspoons sugar

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 2/3 cups buttermilk

1/3 cup whole milk

2 large eggs

Heat a seasoned griddle or skillet. Whisk the dry ingredients in a medium bowl. Whisk the buttermilk, milk, and eggs together in a small bowl or large measuring cup. Pour the buttermilk mixture into the dry ingredients and gently fold until roughly combined; there should still be a few small streaks of flour. Small lumps in the batter are okay-do NOT overmix!

Pour 1/3 cup of the batter onto the heated griddle for each pancake, spacing them well apart. Cook until several large bubbles appear on the batter surface. Turn and cook until the underside is medium brown. Repeat with the remaining batter. It is best to serve pancakes as soon as they are cooked.

Extra Fluffy Pancakes:

Separate the eggs. Whisk the yolks with the buttermilk and milk. In a separate bowl, beat the whites to 2-inch peaks; they should still be very soft and moist. Add the liquid ingredients to the dry ingredients as directed and stir gently for 5 seconds. Now add the whites and gently fold them in. Do NOT overmix.