2 eggs
2 c. buttermilk
1/4 c. oil
1 3/4 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Heat griddle to medium high heat (400 degrees). In a large bowl, beat (or stir) just until lumps disappear. For thicker pancakes, thicken with additional flour, for thinner pancakes thin with additional milk. Lightly grease heated griddle.

A few drops of water sprinkled on griddle and bounce when heated is just right. Pour batter, about 1/4 cup at a time onto hot griddle. Bake until bubbles form and edges start to dry; turn and bake other side. Makes 16 (4 inch) pancakes. Unused batter may be stored in refrigerator for next day. The cooked pancakes freeze well and are just as good when heated in microwave.

If using self-rising flour, omit baking powder, decrease soda and salt to 1/2 teaspoon.