Fluffy Pancakes

This.Is.The.Best.Pancake.Recipe.Ever.!

I've tried one after another, different recipes of pancakes, tweaked it, went with my instinct (not too great w pancakes :p hehe), to achieve fluffy pancakes. To only be greeted with an 'okay' pancake all the time. But this pancake recipe is, LEGEN-DAIRY! I did not just say that. Nuuu.

Anyhoos, this recipe is originally from 17 & Baking. I emitted the bananas for a simple basic fluffy pancakes. Nomnomnom :D  You can however add anything you'd like into the batter. 

Makes 4-8 servings

2 cups all purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
4 large eggs
1/4 cup butter, melted and cooled
Cooking spray or vegetable oil for the pan

Instructions:
Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center. In a separate bowl, combine the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand until the batter is evenly moistened. (At this point, the batter can be covered and refrigerated for up to 12 hours, or used right away.)

Heat a large skillet over medium high heat and grease it lightly by brushing or spraying with oil. Drop about 1/4 cup of pancake batter into the hot pan, spreading them slightly into circles. Leave about 2″ between pancakes. Cook until small bubbles appear and the edges are set, about 2 minutes, then flip using an offset spatula. Cook on the second side an additional 2-3 minutes, or until the pancakes are golden brown. Serve at once with Maple Syrup.

p/s. I served my pancakes with a scoop of vanilla ice cream, and maple syrup. No words can describe the orgasm in my mouth. Mmm mm!