Bette’s Oceanview Diner in Berkeley, Calif., is a popular breakfast spot that is recognized for its tasty pancakes. Packages of Bette’s Pancake Mix are sold in many supermarkets, but if you want to make them from scratch, here’s the recipe from the diner’s cookbook, “The Pancake Handbook: Specialties from Bette’s Oceanview Diner” by Steve Siegelman, Bette Kroening and Sue Conley (Ten Speed Press, $12.95)

Buttermilk pancakes

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 cups buttermilk

1/2 cup milk

1/4 cup ( 1/2 stick) melted butter

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In separate bowl, lightly beat eggs, buttermilk, milk and butter. Add liquid ingredients to dry ingredients all at once, stirring just to blend. The batter should be lumpy and quite thick. Let batter rest 5 to 10 minutes. Heat a lightly oiled griddle or heavy nonstick skillet over medium-high heat (375 degrees on an electric griddle). Portion 1/4-cup measures of batter onto hot griddle, spacing them apart. Cook 2 to 3 minutes, until bubbles cover surface of pancakes and their undersides are lightly browned. Gently turn them over and cook about 2 minutes more, until other sides are browned.