Mom's Buttermilk Pancakes

I grew up with a mother who never made anything out of a box (& only now as a cooking adult do I realize how very lucky I was). Her buttermilk pancakes are my very favorite to this day - especially with blueberries or huckleberries, + homemade syrup (easy!).

2 cups flour

1 teaspoon flour

1 1/2 teaspoon baking powder

2 teaspoons sugar

2 eggs

2 to 4 tablespoons melted butter

2 cups buttermilk

1 teaspoon baking soda

Mix buttermilk & baking soda. Let stand for a few minutes until the bubbles form. Meanwhile, whisk together flour, salt, baking powder, & sugar. Add butter & eggs to buttermilk mixture & then quickly whisk or fold into the flour. Don't over-mix, as batter should be lumpy. If the mixture is too thick, add a bit more buttermilk. Bake on a griddle.

There's no exact recipe for the syrup, but do something like this:

Melt a cube of butter, a bit of water (1/4 to 1/2 cups) & a large clump of brown sugar. When the mixture has been heated through & & the brown sugar & butter melted, adjust to taste, adding a bit of vanilla (&/or cinnamon). If you like a clear, thickened syrup, add a bit of cornstarch mixed with just enough water to dissolve & stir into the syrup, cooking until thickened.

*Remember that in order for the pancakes to be light & fluffy, all ingredients should be at room temperature. You can cheat with the buttermilk and butter by putting them in the microwave.