Buttermilk Pancakes

2 cups sifted flour

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

1/4 teaspoon nutmeg (optional)

2 tablespoons sugar

2 eggs

2 cups buttermilk, lait babeur, kifir, or sour milk, or milk with vinegar addition, or perhaps even a yoghurt thinned with milk.

2 tablespoons melted butter or vegetable oil

Sift together the flour, salt, baking powder, baking soda, nutmeg, and sugar. (Actually, you can completely avoid the sifting hassle by measuring the flour by about 25% shy of the above quantities, then hand mix the dry ingredients.) Beat the eggs, then mix in the buttermilk. Add to the flour mixture, stirring only until smooth. Mix in the melted butter or vegetable oil.

Rub a griddle or heavy skillet with oil or butter. Neat until a drop of water jumps when dropped on it. Pour the batter onto it by the ladle or tablespoon, depending on the size of the pancake you want. Bake until browned on both sids. Serve with any pancake accompaniment.

Makes about 24 5-inch or 48 ‘dollar size’ pancakes. Quantity can vary depending on thickness of the batter.