2 cups all-purpose flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 tbsp. buttermilk powder (in the baking aisle)
2 cups milk
4 tbsp. (1/2 stick) butter, melted
2 tbsp. water
2 tbsp. canola oil
1/2 tsp. baking powder

Heat griddle to 350-375°F.

Mix flour, sugar, baking powder, baking soda, salt and buttermilk powder.

Stir in milk and melted butter. Don't over mix batter -- it should be slightly lumpy.

Whisk together in small bowl: water, canola oil and 1/2 teaspoon baking powder. Stir gently into batter. Batter will be thicker than you might expect.

Spoon batter onto hot, well buttered griddle in 4-inch circles (a gravy ladle works well for this task). Cook until bubbles form and then pop all over pancake's surface. Flip and cook until second side is browned.

You can hold cooked pancakes on a parchment paper lined cookie sheet (in a single layer -- stacking will cause them to lose their fluffiness) in a 200°F oven for up to 30 minutes.

Serve with butter and warm maple syrup.

Variation: Pour a few fresh blueberries onto each pancake after pouring onto the griddle. (You can also stir 1 cup fresh blueberries into the batter, but because the batter is thick, they tend to discolor the batter a bit).

Variation: Add 1 small mashed/pureed banana with milk and butter. Stir in 1/2 cup mini chocolate chips.

Submitted by: Susan Moriarity