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Use a light hand when stirring the batter, overmixing will cause rubbery texture. When using a griddle to cook pancakes, set the temperature dial to 350°.

13/4 cups all-purpose flour
2 tsp. sugar
11/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk
2 large eggs
1/4 cup butter, melted
Buttered Honey Syrup

Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)

Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.

Buttered Honey Syrup: Melt 1/3 cup butter in a small saucepan over medium-low heat. Stir in 1/2 cup honey, and cook 1 minute or until warm. Makes about 3/4 cup. Hands-On Time: 5 min., Total Time: 5 min. Note: Syrup cannot be made ahead. The heated honey will crystallize when cooled and will not melt if reheated.