Best. Pancakes. Ever.

Or at least I think so. 

I've tried quite a few pancake recipes and none were worth repeating.  I finally found my favorite.

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Snow-Season Pancakes {via Comforts of Home Cooking}

1 1/2 cups all-purpose flour
1 1/3 cups buttermilk
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1/4 cup water
1 teaspoon vanilla extract

1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. Add the eggs, buttermilk, vanilla extract, and water to the floud mixture, stirring until just combined (the batter will be lumpy).

3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook over medium heat about 2 minutes on each side of until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
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Note: The 1/4 cup water and teaspoon of vanilla extract are my additions. I felt the batter was much too thick without the water.  Also, my pancakes hardly bubbled on the top. Just flip them when the edges are a bit dry. Or you can sneak a peek to see if underneath it brown.  Then again, I'm sure you've made pancakes before. Do what works for you. But, do not... DO NOT... use wheat flour. I made these pancakes at may parents house and all they had was a white and wheat blend. They came out d i s g u s t i n g.  So flat. Ugh, what a waste of buttermilk.

My grandmother loved pancakes. Unfortunately I never got the chance to make these for her.  Coincidentally, the day that I made them for my nieces and nephew while I was in Washington (above), was the day that she died.