Buttermilk Pancakes

From: Culinary Institute of America Breakfasts & Brunches

2 C all-purpose flour
1/4 C sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 C buttermilk
4 large eggs
1/4 C butter, melted and cooled
Cooking spray of vegetable oil to coat pan, as needed

Sift the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Make a well in the center of the flour mixture.
In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated up to 12 hours.
Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Drop the pancake batter into the hot pan by large spoonfuls, about 1/4 cup. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the other side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.

*For blueberry pancakes: use 1 C blueberries, fresh or frozen (no need to thaw).
When sifting flour mixture, reserve 3 tablespoons of flour mixture. Continue as before, adding the blueberries to the reserved flour mixture just before making the pancakes, shaking gently to coat evenly. Fold the berries into the batter. Cook as directed above.

*For chocolate chip pancakes: use 3/4 C chocolate chips and 1/3 C chopped pecans, toasted.
Just before making the pancakes, fold the chocolate chips and pecans into the batter. Cook as directed above