2 cups buttermilk (You can also sub just short of 2 cups milk and 1 1/2 T. vinegar)
1/4 cup and 2 T. milk
2-3 T. butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly buttered griddle or frying pan over medium heat.
Pour the wet mixture into the dry mixture. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
2 cups white sugar
1/2 cup brown sugar
1 cup water
1 teaspoon maple flavored extract
1 teaspoon vanilla extract
In a saucepan, combine the white sugar, brown sugar and water. Bring to a boil, and cook for about 4 minutes. Stir in the maple extract and vanilla, and remove form the heat. Let cool, and serve at room temperature. Store in a sealed container in the refrigerator. Stores well for a few weeks.