# Pancakes

BOWL #1 (Dry Stuff)
    All-purpose white flour : 1 1/2 C.
    Salt : 1/2 tsp.
    Double-acting baking powder : 1/2 tsp.
    Baking Soda : 3/4 tsp.

BOWL #2 (Wet Stuff)
    Honey : 1 Tbsp.
    Molasses : 1 Tbsp.
    Eggs : 2, slightly beaten.
    Butter : 2 Tbsp, melted.
    Buttermilk : 3/4 C.
    Milk : 1/2 C.

Mix contents of bowl #1. Mix contents of bowl #2.
Add the contents of bowl #2 to bowl #1. Beat it together.
That's the batter.

Heat your pan till a fleck of butter sizzles nicely. 
When it's hot enough throw on some more butter to grease it up. 
Dollop on batter. Batter puddles should be about 4 inches in diameter. If you make em too big they'll flip sloppily.

Pancakes are ready to flip when they have a smattering of pimples. 
Flip em. Wait a few minutes. Maybe check underneath to see if they're done. 
They're done when the underside is brownish. It'll take a little practice to get it perfect. 
When they're done scoop em off and start some more. Repeat till yr out of batter.

If the batter seems too thin then add a bit of flour. 
If it seems too thick then add a bit of milk. 
If they stick to the pan then put more butter on the pan.

Batter keeps well in the fridge for a few days.