Basic Buttermilk Pancakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 2 tablespoons butter cooled melted
• 0.8 cup buttermilk 
• 1 large eggs 
• 1 cup flour all-purpose
• 0.5 cup milk 
• 0.5 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• whisk
• measuring cup

Directions

1. Whisk together first 5 ingredients in a large bowl.
2. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended.
3. Transfer to a large measuring cup, and let stand 10 minutes.
4. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
5. Add 1/2 cup fresh blueberries or strawberries to batter, and fold in gently. (Raspberries and blackberries tend to break down and produce very wet pancakes.) Note: Frozen berries are picked when ripe and hold up wonderfully if you're craving berry pancakes out of season.
6. Add 1 peeled and sliced firm apple (such as Granny Smith), 1/2 cup chopped walnuts, and 1/4 teaspoon cinnamon to batter.
7. Add 1 tablespoon grated orange zest and 1/2 cup semisweet chocolate chips to batter.
8. Serve with your favorite maple syrup.
9. Garnish with more zest and chocolate.