GQ’s Buttermilk Pancake Recipe

- 2 cups all purpose flour
- 4 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/2 cup whole or low fat milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled plus additional butter for frying
- 1/2 teaspoon pure vanilla extract (optional)

1. In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda.
2. Mix with a fork to combine.
3. In a small bowl, beat together the buttermilk, milk, eggs, melted butter and vanilla.
4. Pour the wet ingredients into the dry and stir with a fork just until combined.(a few small lumps are okay, don’t over mix). The batter can sit for up to an hour.
5. Heat a cast-iron skillet over medium heat. 
6. Add a tablespoon or two of butter. 
7. When it begins to froth, use a large spoon to pour the batter into the pan. Don’t overcrowd. No more than three pancakes will fit in a 12-inch skillet. 
8. If desired, press mix-ins (blueberries, etc) into the pancakes at this point.
9. When bubbles are visible through the batter on the uncooked surface and edges are golden brown, after about 4 or 5 minutes, flip. 
10. Cook 2 to 3 minutes more. 
11. Serve with warm maple syrup and more butter.

Makes 12 four-inch pancakes. 144 calories each.