Truck Stop Buttermilk Pancakes

I'm not lying - really. The name of the recipe says it all - and it's a great way to use up buttermilk left over from making Allison's peach cobbler recipe too.

Truck Stop Buttermilk Pancakes

adapted from Allrecipes.com; makes 4 generous servings

Ingredients

2 eggs

1/2 cup milk
2 tablespoons butter, melted
1 2/3 cups buttermilk
1 2/3 cups all-purpose flour
1 3/4 teaspoons baking powder
1 3/4 teaspoons baking soda
Pinch salt (optional)
1 1/2 tablespoons sugar

Instructions
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

Heat a large skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Optional - add fresh blueberries to the batter for an extra wonderful breakfast treat!

Here's another tip: If you have any leftover pancakes, put them in a Ziploc container or freezer bag and freeze them. Then enjoy them another day, reheated in the toaster or toaster oven!