In order to get rid of a scrap-paper envelope in my kitchen drawer, I am typing up my recipe for pancakes. It is certainly based on the recipe for Buttermilk Pancakes from the Joy of Cooking, but I don't remember how closely based. Your mileage may vary. This is how I like pancakes, so this is the recipe I use when I get a chance to make them.
Whisk together dry ingredients:
2 C flour
4 t baking powder
1/2 t baking soda
3/4 t salt
In separate bowl, measure out
1 C buttermilk
Gradually whisk in
4 T butter
Add this liquid into the dry ingredients, stirring just enough to mix and no more.
Heat a skillet to the point that a drop of water will neither evaporate instantly nor spread, but instead will dance around on the skillet in a little hissing ball. Pour batter on skillet, letting the batter form circles just a little bigger than the palm of your hand. Wait until bubbles cover the visible surface of the pancake, then use a spatula to turn the pancakes over. This time, you won't have bubbles as a clue to doneness; you'll just have to keep checking. When they're golden brown, remove them from the skillet. Serve hot with butter and grade A maple syrup, or preserves, or powdered sugar.