Buttermilk pancakes

Buttermilk Pancakes
In a large bowl, combine 3 cups plain flour, 3 tablespoons caster sugar, 3 teaspoons baking powder, 1 ½ teaspoons baking soda and ¼ teaspoon salt.
In a separate bowl, beat together 3 cups buttermilk, ½ cup milk, 3 whole eggs and 1/3 cup melted butter.
Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled frying pan over medium high heat. (Frying pan is hot enough when water flicked across the surface beads up and sizzles).
Pour the wet mixture into the dry mixture, using a wooden spoon to blend. Stir until everything is just blended together. Do not over-stir.
Pour ½ cup of the batter into the frying pan. Brown on both sides and serve hot.
This recipe will make 12 pancakes.
Note: For a change add blueberries to the ready-to-pour mixture.