The baking soda counteracts the acid in the buttermilk. The ingredient list for this recipe (less the vanilla) is the one from Best Recipes. I makes that recipe a couple times a week for my three teen/tween boys. I double it, of course. :-) I usually throw blueberries on top.
I also found it to be KEY that these get served with maple syrup. Kind of a "duh" statement, but when eating them plain (I taste everything as I go), they really do lack sweetness compared to regular diner pancakes.
I made this recipe for he first time - actually the first time I've made pancakes period. I made the following changes:
3/4 tsp vanilla
1 1/4 tsp almond extract
blueberries (almond and blueberries is classic)
1/3 zest of a lemon (no white)
half the juice of a lemon (instead of the water)
Due to the tartness of the blueberries, and due to the "just a touch runny" consistency of the batter, I'd leave the lemon juice out next time. I'd also back the almond down to 3/4 tsp. Can't wait to do this again, this recipe definitely has big time potential.
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