Light and Fluffy Buttermilk Pancakes

This is the closest I've been able to get to Merlins. Now if you're from Princeton, you know what I'm talking about. They have the best most fluffy and light pancakes. And they're GIANT!!! Plate Size!!! I will say this: The secret to a fluffy pancake is Butter and Buttermilk. No substitutions. If you use regular milk, you can expect a more dense pancake. Leave out the butter, and it doesn't feel the same on your tongue.

Light and Fluffy Buttermilk Pancakes

2 eggs

2 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

4 tablespoons butter

½ teaspoons vanilla extract

1. In a large bowl beat eggs.

2. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt.

3. Mix well until smooth and let batter set for a few minutes.

4. Heat griddle or pan over medium heat.

5. Pour ¼ cup of batter onto the griddle.

6. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat.

7. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.