Buttermilk Pancakes

I've made many different pancakes for my family, but this one is the all time favorite. You can half the recipe; we are a family of 5, leftovers are good as jelly or yogurt rolls for snacks, and they are great reheated the next morning. Really, who has time to make pancakes two days in a row; might as well have left overs.

Serves: 8 hungry people for breakfast

Ingredients:
4 cups or 1 quart buttermilk
4 eggs, room temperature
9 tablespoons butter, unsalted
3 cups flour
1 teaspoon Kosher salt
1 teaspoon baking soda

Method:
1. Melt butter, I usually use the microwave and place the butter wrapper on top of the butter so it doesn't explode all over the microwave.
2. In a large bowl add the buttermilk and eggs; mix until the eggs are throughly combined with the buttermilk.
3. Add the flour, salt, and baking soda; mix just until combined...if you overmix your cakes will be tough.
4. Add the melted butter, just until combined.

5. Heat a griddle to medium hot, grease and wipe grease off with a paper towel. Cakes are funny they just need a film of grease.
6. Spoon the batter onto the griddle, we like smaller cakes...but you be the judge.
7. When the cakes begin to bubble flip them over and cook until golden brown. Only flip cakes once...or your cakes will be really flat and tough.
8. Make the coffee or chocolate milk.