On Saturday mornings, while I worked for the City of Riverside, Annie would stay with my sister, Lorelei. An essential part of Annie’s childhood was looking forward to eating these buttermilk pancakes. 
These light, tender, and flavorful treats have been a family favorite recipe for years. The golden crispy exterior is usually everyone’s preference. But it should be noted that to this day, Annie thinks pancakes are best served with a doughy middle. I look back and am incredibly grateful to my sister for the time and the doughy pancakes she made for Annie.

Recipe from the Joy of Cooking

Ingredients

• 1 C Flour
• ¾  t Sugar
• ½ t Baking powder
• 1/2 t Baking soda
• 1/2 t Salt
• 2 T Melted butter + 1 tsp for griddle
• 1 Egg1 C Buttermilk

Directions

• Preheat a griddle to medium-low heat and brush lightly with some butter. 
• Mix flour, baking soda, baking powder, and salt in a medium mixing bowl. 
• Add buttermilk and the egg to the flour mixture, and whisk until combined. 
• Slowly add butter, whisking to quickly combine.  
• Pour a generous tablespoon of batter onto the griddle for each pancake. When bubbles start forming, turn the pancakes over and cook for one more minute.
• Serve with maple syrup or fruit with powdered sugar.