2 eggs
2 c. buttermilk
2 c. flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tbsp. butter, melted

Beat eggs until light and fluffy. Stir in buttermilk. Sift together, flour, sugar, baking powder, baking soda and salt. Gradually add the flour to the liquid beating after each addition to make a smooth and rather thin batter. Stir in melted butter. Drop by 1/4 cup onto a hot buttered griddle turning once. Serve hot with favorite syrup.

This makes batter for 18 to 24 pancakes. It keeps well in refrigerator and can be used the next day. If you want a thinner pancake I add about 1/2 cup milk.

For wild rice pancake, I add the following:

1/4 c. uncooked wild rice
1/2 tsp. salt
1 1/2 c. boiling water

Cook the above until tender about 30 minutes. Then add to the pancake batter. Very good with blueberry sauce or syrup.