# 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.