Notes I have carried on my PDA or in my Franklin planner for years: Light Fluffy Pancakes

1 cup all purpose bleached flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 Tbsp unsalted melted butter
1 tsp vanilla extract
Vegetable oil for brushing the griddle

Makes 8 4-inch pancakes, serves 4
203 cal per serving 26g carb 7g protein (4g saturated) 70 mg cholesterol 1g fiber 492mg sodium

Heat a large non-stick skillet or griddle over low heat while preparing ingredients. Mix flour, sugar, salt (if using salted butter, reduce salt to 1/4 tsp), baking powder, and baking soda in medium bowl.

Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20-30 seconds. Whisk in egg, butter, and vanilla. Add wet ingredients to dry ingredients and whisk until just mixed.

Return batter to measuring cup, stirring in a teaspoon or so of water, if necessary, to make a thick but pourable batter.

Increase heat to medium and generously brush skillet or griddle with oil. When oil starts to spider, but before it starts to smoke, pour batter, about 1/4 cup at a time. Work in batches, if necessary, to avoid overcrowding. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes; cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil. Serve hot.