1 cup all purpose (AP) flour
1 t baking powder
1/2 t baking soda
1/2 t sea salt
1 cup buttermilk
1/4 cup milk
3 T butter, melted
1 T maple syrup
Assemble the dry ingredients and stir to mix. Measure the milk and buttermilk and add the egg and whisk to mix. Pour the wet mixture into the dry mixture and stir, gently until it comes together and then stir in melted butter. Don't overmix. The baking soda and powder will start to react and the batter will become light and bubbly, which is normal. Makes 4-8 pancakes depending on size.
Preheat a cast iron skillet to medium heat. Brush with melted butter and pour the batter into the pan. You can make them any size you like.
Add your favorite toppings. Shown here are blueberry and apples and cinnamon. Pecans, peaches, and strawberries are also great. You'll want to slice any fruit very thin so it will cook evenly and completely.
Flip when bubbles form on the majority of the surface. If adding fruit, I usually turn down the heat a bit and cook the topping side low and slow to make sure everything is evenly cooked. Timing will vary depending on the ingredient and how done you like it.
Serve with warm organic maple syrup and homemade whipped cream. Just pour 1/4 - 1/2 cup heavy whipping cream into a bowl with 1-2 t maple syrup and beat until light and fluffy. Or, do as I do, and whip it up in a Magic Bullet. Here I have one pecan and one apple-cinnamon pancake with some spicy sausage or salty Applegate Farms bacon...mmmmm