Buttermilk pancakes

I rarely need more than a cup or two of buttermilk, but only buy it in quarts.  Luckily, buttermilk freezes really well. (Buttermilk is also used for the chicken pot pie a few posts back).  I like the buttermilk pancakes because they have a lot more weight to them and keep us full longer.  This is the recipe that we use:

Mix together in a large bowl:

2 cups flour
2 tsp. sugar
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda

In a separate bowl, beat together:
2 1/2 cups buttermilk
2 eggs

Combine the dry ingredients with the liquid ingredients with a few strokes and them cook them up on the griddle (or a couple of frying pans).