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3. Put the milk, buttermilk, eggs, melted butter, and vanilla extract in a bowl and whisk with a balloon whisk. Pour into the dry ingredients in the mixing bowl and whisk until the batter is smooth.
4. Put a pat of butter in a large, heavy skillet. Ask an adult to help you set it over medium heat. Allow the butter to melt, swirling it so that it coats the bottom of the skillet evenly.
5. Drop 4 tablespoons of the batter into the hot skillet and cook for about 1 minute, or until bubbles start to appear on the surface. Using a spatula, flip the pancake over and cook the other side until the pancake is golden and well risen. Remove the pancake from the skillet and keep it warm on a plate covered with aluminum foil.
6. Repeat with the remaining batter.
7. Serve the pancakes with crispy bacon, if you like, and a drizzle of maple syrup.
Recipe courtesy of What Shall We Cook Today? More than 70 Fun Recipes for Kids to Make (Ryland Peters & Small) by Linda Collister, Liz Franklin, Amanda Grant, and Annie Rigg ($19.95; www.rylandpeters.com)
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