Truck Stop Buttermilk Pancakes

This week it seems like we have been eating buttermilk up the nose! I had a quart in the fridge that was nearing death and refrigerator resurrection (aka old and moldy!)
So to save it's buttery life and to fill our tummies we have had buttermilk pancakes, buttermilk bread (recipe to follow), homeade buttermilk ranch dressing, buttermilk in my brownies...wowee I swear if there was any left I probably would have put the rest in my bathtub!! (good for the skin? maybe!)

So these pancakes are STELLAR! I (like most of you) always made pancakes from the bag (Krusteaz, Betty Crocker, Bisquick, etc.) But after eating these I don't think I can go back! Seriously they are drool worthy!

• 2 eggs
• 1/2 cup and 2 tablespoons milk
• 2 tablespoons and 1-1/2 teaspoons butter, melted
• 2 cups and 1 tablespoon buttermilk
• 2 cups and 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3/8 pinch salt (optional)
• 2 tablespoons and 1/4 teaspoon sugar

1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.