3 cups all-purpose flour
3 tbsp white sugar
1 1/2 tsp baking soda
3 tsp baking powder
3/4 tsp salt
3 cups Kemps Buttermilk
1/2 cup milk
1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.