Buttermilk Night Before Pancakes

	I like to make these buttermilk pancakes the night before and by doing so the batter seems to improve. Get up the next morning, give the mixture a quick stir and your set to go. Prep:15 min. Cook:5 min. Servings:4	Lor

Ingredients:

3 eggs
*If I make these to use that same day, I sometimes separate the whites from the yolks and whip the whites to stiff peaks. This makes the pancakes very light and fluffy.
2 cups all-purpose flour
2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 cup sugar
2 cups buttermilk
5 Tbsps. melted butter

Directions:

Beat eggs, add flour, baking powder, soda, salt and sugar.
Mix well.
Add buttermilk and melted butter.
Mix again.
Now batter can be refrigerated for later use.
Lightly oil griddle and get it good and hot.
Test heat with a dot of batter.
When griddle is hot, ladle on batter, spreading thin.
Bubbles will form on top side of pancake, cook til bubbles pop and pancake begins to appear dry.
Flip and cook other side until lightly browned.
Serve with butter and syrup.
*Sometimes I add bananas or blueberries to this pancake mixture but not until the next morning.