Pancakes I’ve been meaning to share the Mother’s Day breakfast that Bond prepared for me, because it was so good and exactly what this mama was craving. The menu was: Buttermilk Pancakes, hash browns and thick-cut peppered bacon. What a sweet husband I have...and he is a grill king and overall super fun guy, too! Lucky me... Buttermilk Pancakes Vegetable or canola oil 2 cups flour 2 teaspoons baking powder 1 teaspoon baking Soda 2 tablespoons sugar 1 1/2 teaspoon salt 2 cups buttermilk 2 eggs 3 tablespoons melted butter (you can use vegetable or canola oil) 1 teaspoon vanilla extract Heat griddle on medium low heat and brush with oil. Sift the dry ingredients into a bowl. Whisk the buttermilk, egg, and oil together in a separate bowl and add to the dry ingredients. Stir together, but be careful not to over mix...you don’t want the gluten to start tightening up! Use a measuring cup to spoon 1/4 cup pancakes onto the griddle. Cook, flipping when the surface of pancakes are covered in air bubbles, about 2-1/2 minutes to 4 minutes on each side. Makes about 12 pancakes.