Throughout my childhood, many of our weekends began with Mom’s pancakes. With the recipe basically memorized, she mixed up the batter while my brother and I watched an episode of cartoons on TV and Dad quietly turned the pages of the local newspaper.
Because our favorite brunch restaurant served Mickey Mouse pancakes, my brother and I always requested those shapes. Mom would cook in two pans so we were fed at the same time, and she set out the faux maple syrup for us to pour all over the pancakes.
After adding blueberries to the bowl for her and Dad (no fruit in ours, thanks!), she poured out the rest of the batter into regular circles for the two of them and served theirs hot with a pat of butter and real maple syrup. We almost never ended up with leftovers!
In her recipe, Mom always used regular milk since that’s all we kept in the fridge. It wasn’t until I reached high school that I realized “buttermilk” pancakes were the most iconic kind.
And recently, with my guy and I going out for breakfast every so often, we started sampling the buttermilk pancakes offered by various restaurants in town. Upon feeling sluggish after one too many of those heavier recipes, I decided to create my own back at home.
After lots of flipping and mixing and flipping some more, I finally came up with a recipe for The Ultimate Healthy Buttermilk Pancakes! They’re light and fluffy and full of buttermilk flavor, and we both think that they’re better than any restaurant’s that we’ve eaten.
Nerd alert!
Because I was an organic chemist before a baking blogger, I wanted to share a little bit of the food science behind what makes these the best lightened-up buttermilk pancakes you’ll ever try. Each of the ingredients plays a key role in creating their taste and texture, so let’s go over that briefly!
Buttermilk. In addition to its iconic flavor, buttermilk is more acidic than regular milk. This acidity reacts with the leavener (hang tight, that’s coming next!) to make the pancakes light and fluffy on the inside.
If you don’t keep buttermilk in the fridge very often, I recommend these two options. (a) Powdered buttermilk. It’s a pale yellow powder that’s shelf-stable and keeps for ages. Mix it with water and you’re all set! (b) Vinegar and milk. This won’t produce the same classic buttermilk taste, but it’ll add the acidity you need.
Leavener. In this recipe, we use more baking soda than baking powder. Baking soda is stronger and reacts better with the buttermilk. When you mix those two together, they release air bubbles, which makes the pancakes fluffy.
Egg. The yolk of the egg provides tenderness, while the white acts as the binder that holds the pancakes together and gives them structure.
Butter and Greek yogurt. The butter provides both flavor and a more tender texture. (We just use a tiny bit, so don’t skip it!) The Greek yogurt adds more moisture to the batter, and it also adds a little extra tangy taste to enhance that of the buttermilk.
Vanilla. This is my secret weapon! Extra vanilla enhances the flavor of butter, so these pancakes taste much more indulgent than they really are. I know 1 ½ teaspoons looks like a lot for pancakes, but trust me. You won’t want to use any less!
Now with the batter mixed up, let’s talk about how to cook your pancakes! For the best results, use a nonstick pan or electric griddle. The griddle will yield the most even golden coloring, but with my tiny kitchen, I don’t have the space to store one. So pans it is for me! However, do not use stainless steel cookware because it will burn your pancakes. (Lesson learned the hard way!)
To make each pancake, pour a dollop of 2 tablespoons of batter onto your cooking surface lightly coated with nonstick spray. Wait until the edges near the bottom look as if they’re forming a slight skin and the tops start showing bubbles that pop; then take a peek underneath. The bottom should be golden brown!
To flip the pancakes, slide a spatula underneath, lift your hand, and just turn your wrist. Do not use your elbow or your entire arm! If you do, the pancake will skid a little in the pan as it lands and form that lacey-looking “pancake skirt.” (They’ll still taste the same; they just don’t look as pretty!)
Now all that’s left is to serve yourself a big stack with real maple syrup, fresh fruit, and anything else your heart desires!
| The Ultimate Healthy Buttermilk Pancakes | | Print |
- 1 c + 2 tbsp (135g) all-purpose or whole wheat pastry flour flour (measured correctly)
- 1 tsp (3g) baking soda
- ½ tsp (2g) baking powder
- ¼ tsp (2g) salt
- ½ tbsp (7g) unsalted butter, melted
- 1 large egg
- 1 ½ tsp (8mL) vanilla extract
- ½ c (120mL) low-fat buttermilk, room temperature
- 1 tsp (5mL) pure maple syrup
- ¼ c (60g) plain nonfat Greek yogurt
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
- Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
You must use buttermilk in this recipe. It’s more acidic than regular milk, which is required to react with the baking soda and baking powder.
As a buttermilk substitute, I highly recommend this powdered buttermilk. It’s shelf-stable and keeps for ages. Simply mix 2 tablespoons with ½ cup of water to yield the buttermilk required by this recipe. Alternatively, measure out 1 ½ teaspoons of vinegar into a measuring cup, and pour in regular milk (skim, 1%, or 2%) until you reach the ½-cup mark. However, this second method will not yield the same iconic buttermilk flavor.
For tips on the type of pan to use and how to properly flip pancakes, see the text in the blog post above.
If the batter is too thick to pour and spread easily in the pan, stir in up to 4 additional tablespoons of buttermilk, 1 tablespoon at a time, until it reaches a normal pancake batter consistency.
This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!
{clean eating optional, low fat, low calorie}
I’ve tried loads of healthy pancake recipes before, but none of them have turned out as amazing looking as these! Pinning this recipe for next weekend 🙂
Thanks for your sweet compliment and the pin Nicola! I can’t wait to hear what you think of the pancakes!
Wow! These pancakes look really good !!! Is it possible to use this pancake batter to produce waffles too?
Thanks Mindy! I haven’t tried this batter with a waffle maker yet. I’m guessing they’d be on the soft side for waffles, not very crispy. If you try it, I’d love to hear how it goes!
These pancakes look perfect, Amy! They look so light and fluffy. I definitely need to try your recipe.
Thank you so much Jen!
Amy, I only recently discovered your blog, but I love trying healthy baking recipes, and I especially love learning the science behind it. Thank you, and these look great!
Stacia
My pleasure Stacia, and thank you for your sweet words!
Wow these pancakes look heavenly! I’ll definitely have to give these a try! 🙂 Just stumbled across your blog and I’m loving your awesome recipes!
Thanks Anna! I’d love to hear what you think of the pancakes if you try them!
what would happen if I just omitted the greek yogurt all together??
I don’t recommend doing that Katie. The Greek yogurt is required for both texture and structure to keep the pancakes fluffy. It’s possible to use other yogurts, but Greek will provide the best taste and texture.
Amy these look PERFECT!!!
Aww, thank you so much Brittany!!
I love talking baking science! Powdered buttermilk sounds like the perfect added buttermilk oomph.
I’m so glad I’m not the only one who loves baking science Danguole! 🙂
It has been FOREVER since I have eaten pancakes, let alone made them. I am intrigued by the science backing up this recipe, so I may have to give them a try. 🙂
If you do, I’d love to hear what you think of the pancakes! 🙂
I could eat these morning noon and night!!
Thanks Heather! 🙂 I love eating breakfast all day long too!
Hi! I just made these and for some reason they aren’t the normal pancake consistency. The batter is SUPER fluffy (tastes amazing) but they are little mounds when I put them on the griddle :/ I followed directions, too!!
I’m sorry they didn’t turn out for your Megan; that must have been disappointing. If they’re mounds when you put them on the griddle, then there was either too much flour or not enough wet ingredients. It’s very important to measure the flour with a light hand using the spoon-and-level method. (I describe how to measure flour here.) An excess of flour will make the batter too thick and dry, and it wouldn’t spread on the griddle. Make sure to use the full amount of buttermilk and Greek yogurt too; that would be the other potential culprit. I hope your next batch turns out perfectly!
I regularly try out different pancake recipes as they are a weekend breakfast tradition in my house… & I have tested many ‘healthy’ pancake recipes but have never found a recipe that I liked quite enough to make regularly. I definitely will be trying your buttermilk recipe Amy, they do look so flavoursome, fluffy and delicious!
Thank you Thalia! I wish I could be a guest at your house. Pancakes every weekend sounds absolutely wonderful! 🙂
I love how you broke down all the science of fluffy buttermilk pancakes! I don’t make pancakes nearly often enough, but these buttermilk ones sound so delicious that I might have to change that soon!
Thanks Sarah! I had fun figuring everything out. It’s the chemist in me! 😉
OH my gosh these look incredible!! And I love that they’re super full of protein, too! I normally stay away from pancakes because, like you said, they make me feel like I ate a pile of rocks, but these don’t seem like they would do that at all!
Thanks Andrea! If I’m going to eat a big pile of carbs and feel like, it better be cookies or brownies — not pancakes! 😉
Amy, I think you should re visit the measurments of your wt and dry ingredients. I too had the same problem with the batter being much too thick and the pancakes not spreading when cooked. I added a bit morre buttermilk and yogurt on the 2nd round and they turned out more like pancakes and less like biscuits. Great job on the science though. You nailed it.
I’m glad your tweaks turned out James, and thank you for your kind words about the food science! 🙂
So I made this recipe and it is good! I did substitute butter flavoring in place of the vanilla so it would taste like pancakes and not cupcakes and also, I needed to add substantially more liquid (I used another 1/4 cup regular milk) than the recipe called for! I make pancakes for dinner every Wednesday for my boys (have been making pancakes since I was 11 and I am 32) and I know what consistency pancake batter should be. (My measurements were exact for all ingredients too). The batter baked well after it was thinned with the extra milk and also I still spread it in the pan. I want to let you know that I am going to rate it three stars because the liquid ratio is definitely off. However the flavor and texture were really good in my opinion after I “fixed” the recipe. Thanks for giving the ideas needed to make a healthier pancake!
I’m glad you and your boys enjoyed the pancakes Diane!
Hi, these pancakes were really delicious! I made sure not to over measure the flour, and the pancakes came out super fluffy. A very quick recipe, and I also used a buttermilk substitute of milk and vinegar.
I’m so glad you enjoyed the pancakes Helen!
Can’t wait to try! Can I use honey instead of maple syrup?
Yes, honey will work perfectly. I hope you enjoy the pancakes Christy!
hey Amy,
Have tried pancakes so many times but this looks quite diffrent, will be trying for coming sunday breakfast,i loved the way you described how to turn it so that it looks perfect! you given importance to the visual effect too!!
I really hope you enjoy the pancakes Madhuvanti! Have a wonderful Sunday breakfast!
Just made these for me & the hubby. Have tried a few healthy pancakes but kept coming back to another recipe (http://m.allrecipes.com/recipe/162760/fluffy-pancakes/) BUT THIS RECIPE YOU HAVE RIGHT HERE IS THE ABSOLUTE BEST! I was so excited to say that I cut out 100% of the sugar & 90% of the butter from my regular recipe. I used 1/2 plus 1 tbps of whole milk & 1 tbsp of vinegar and substitute honey for the maple syrup. Great tips on cooking and just a great recipe. Thanks for sharing! I finally have a new healthy breakfast staple!
Thank you so much for your sweet comment Hallie; it made my day! I’m really glad you enjoyed the pancakes so much! 🙂
You can also use 1/2 a tablespoon of lemon juice with regular milk as a buttermilk substitute. It gives a slightly more tangy flavor.
Thanks for sharing your tip! 🙂
Just tried making these pancakes and it was FANTASTIC. like really. Thank you for posting such a wonderful recipe and i will certainly try out your other recipes. For some reason, i cant rate this 5 stars? Is there something wrong with the rate button? 🙁
I’m so glad you enjoyed the pancakes Joy! I’m not entirely sure what happened with the button and am looking into it, but I’m truly touched that you wanted to give the recipe a full 5 stars. That means a lot to me! 🙂
Hi Amy,
These pancakes are the best.! I’ve been making these four times a week. My little girl loves them. Thank you for this recipe. Do you have a healthy Belgian waffle recipe? Or, is there something I can add to this to make Belgian waffles? Thanks in advance.
I’m so glad you and your daughter are enjoying the pancakes Tasha! That means a lot to me that you make them so often — thank you for sharing that! I haven’t tried using this recipe to make Belgian waffles because I don’t own a Belgian waffle maker, but it’s on my appliance wish list. 🙂
Amy, I found your blog via Google yesterday and tried out your recipe this morning. I must say thank you, thank you, thank you. This recipe was simply delicious! This was my first time tasting whole wheat flour pancakes as I have started adopting a healthier lifestyle. They were a whole lot better than expected. I LOVED IT
I’m so glad you enjoyed the pancakes! Wishing you the best of luck with your healthy journey! 🙂
Hey Amy, those pancakes look yummy! As fellow lovers of pancakes 🙂 here’s our recipe for protein pancakes with protein powder and ricotta for a tasty but health conscious option: http://www.shapeme.com.au/weight-loss-recipes/9/Protein-Pancakes Let us know what you think!
Thanks for your kind words about my pancakes! 🙂
Hey Amy, We made your pancakes for dinner the other night and loved them!! I used AP flour because I haven’t been able to find WW Pastry flour- where do you buy it? I could order through Amazon but I have a feeling that’s a relatively expensive way to go. Love your blog and looking forward to trying other recipes!
Thanks, Abby
I actually bought mine on Amazon Abby! You should also be able to find it at most health-oriented grocery stores. There are a few near me that have a huge selection of flours from Bob’s Red Mill, so I’ve been able to buy it there as well. I hope you enjoy any recipes you try in the future too!
Thanks Amy! I even looked on King Arthur’s site and they don’t offer one, so I’ll go to Amazon- where I usually find things like this in the first place. 🙂
My pleasure Abby! I hope you’re able to find some soon!
Thanks so much for a lovely recipe. I have made it twice, once with whole spelt flour and once with just plain flour, and both times they needed heaps more liquid. Understandable with the whole wheat spelt but the regular flour should have made up runny. I added almost a cup of buttermilk to make a thick pancake batter consistency. I am in australia so perhaps there is some variation in our ingredients?
Thanks again for a lovely recipe.
I’m glad you enjoyed the pancakes Kate! The batter is supposed to be thick, closer to that of muffin batter than crêpe or cake batter, but if yours was thicker than that, I’m guessing there was too much flour. It’s really important to measure the flour using either a kitchen scale or the spoon-and-level method (I describe that more here.) I’ve found that when I scoop the flour directly from the container with a measuring cup, I end up with 1.5 times as much as when I use either of those methods, which would definitely cause the problems that you saw. 🙂
Hello Amy,
The best healthy pancakes I have ever made!! Thank you for sharing this recipe. Since I love cinnamon so much, I just added a dash 🙂 it was thick at first but I added 3 tablespoons of buttermilk (1 tablespoon at a time as you suggested) and it turned out perfect!
Thanks so much for the beautiful recipe! I am looking forward in trying more of your other recipes 🙂
I’m really glad you enjoyed the pancakes Angela, and I love the sound of your cinnamon addition! I definitely need to try that sometime. 🙂
Thanks for the recipe… Tried it once, tasted not bad but just a little sense.. I read your other comments and it looks like I’ve gotta add more buttermilk or reduce the flour..
Can I use regular Greek yoghurt and if I were to keep this batter in the freezer, I long can it last? Thanks!
Yes, regular Greek yogurt would work just fine. The pancakes should last for at least 3 months in the freezer. I hope you enjoy them! 🙂
Hey, Amy! I found your recipe for the Ultimate Healthy Buttermilk Pancakes on Pintrest. My sister is currently trying to lose 65 pounds, so she wants to start eating right. Since I promised my support on her weight loss, I’m thrilled to find a blog that has some tasty, but healthy recipes. Hopefully, I can’t make these pancakes for breakfast. Thank you!!
Your sister is so lucky to have you LaTrice! I really hope you both enjoy the pancakes, and best of luck to her in her weight loss journey! 🙂
I made these for our Sunday night dinner tonight and thought they were great, they worked out perfectly. It was indeed a thick mixture but thats why they are so fluffy. I served with fresh figs, blueberries, maple syrup, walnuts and a small dollop of thick cream. I’ve printed recipe out for next time. Thanks 🙂
I’m so glad you enjoyed the pancakes Ann! Your topping sound delicious, especially the fresh figs. I’ve never eaten those with pancakes before, but now I want to try!
Hi Amy and thank you very much for the tasty recipe. I love the idea of using honey instead of maple syrup and use skimmed milk instead. Came just perfect :). Have to check your other recipes as well. Great effort
I’m so glad you enjoyed the pancakes Julija! 🙂
I was wondering if I could use Dannon vanilla light and fit yogurt instead of the Greek yogurt?
Yes! That should work just fine. I hope you enjoy the pancakes Kelsey!
Hey Amy! I made these in the morning. They turned out looking like yours, but unfortunately we found them very dry. It tasted more like a dry cake or a bread even…The batter definitely needs to be liquefied! I am guessing a wee bit more buttermilk will do the trick. Nevertheless good recipe, will try it again with a few changes. Cheers, Emilie! 🙂
Thanks for your feedback Emilie! If the pancakes were dry, there was probably too much flour in the batter. Did you measure it like I explained in the link in the Ingredients list? You’re right that extra buttermilk will help counteract that issue, and I hope your next batch turns out better! 🙂
THese are AMAZING. I used half all-purpose and half white whole wheat, and there was still plenty of tang from the buttermilk!! LOVE it 🙂
I’m so glad you enjoyed the pancakes Angie! 🙂
Hi Amy! How do you flip pancakes? I LOVE pancakes but I’ve never (gasps) cooked a batch like yours! It always ends up not looking pretty. I substituted 1/3 cup yogurt+2/3 cup milk for the buttermilk because I couldn’t find any at the grocery store, and the pancakes came out tasting great! But they weren’t sweet at all, which pleased me but not my sister. Should pancakes taste sweet or not?
I’m usually too impatient to make my pancakes look this pretty Sally! 😉 But I shared my tips on how to make the best and prettiest pancakes in the blog post above. 🙂 These pancakes aren’t meant to taste sweet because most people top them with maple syrup or fresh fruit. You can always add in additional sweetener to please your sister’s tastes, but I’m glad you enjoyed them!
This recipe is terrible. The dough comes out like biscuits, even when properly measured. Definitely need more liquid in these than a 1/2 cup of buttermilk.
Oh goodness, that isn’t how they’re meant to turn out! If the dough had the texture of biscuit dough, then there was definitely too much flour in the batter. Did you measure as directed in the link in the Ingredients list, using a light hand with the spoon-and-level method or a kitchen scale?
Tried making these pancakes yesterday morning and this is literally the only pancake recipe that has made me throw my hands in the air and walk away. The pancakes were sticking horribly. After talking with some friends of mine who are in the culinary
*last comment submitted early for some reason*
…..career field, they said it was probably because I was cooking them on low heat as suggested. I would have liked to give these pancakes a better review because they smelled amazing! The pancake batter was the perfect consistency as well. I just didn’t get to try them. Maybe I will return later and give a better review if I decide to try to make these again. 🙂
Oh no! That’s not what’s supposed to happen when cooking the pancakes at all. Did you read the cooking tips in the text of the blog post, and did you coat the pan with cooking spray before cooking each set of batter?
Hi Amy- I’ve been making pancakes for a lot of years, but always the pancake mix where you just add water🙄. Told my hubby who only likes pancakes from that mix that we were going to try a more healthy pancake and he said, “oh no, why? I like ____ (u know the mix). I said lets just try them once and see – so a lot was resting on your recipe delivering because I knew if it didn’t, it was back to the mix! Well, like some others, it was a tad thick but I thinned it down as you suggested, and , VOILA! Mr. Fussy pants devoured them! They were fantastic and worth the extra effort. They will be in my recipe file as my “go-to” pancake. I’ll have to keep the “mix” on hand in case of emergencies like no yogurt, etc., but you’ve converted us. Many thanks!
I know exactly what you’re talking about — my grandma used to only use that mix! 😉 I’m beyond thrilled that your hubby enjoyed this recipe!! Coming from him, that’s the best compliment if he devoured them! That makes me so happy — thank you so much for sharing that with me!!
Oops, I forgot to rate – that’s 5 stars IMHO!
I just made these pancakes and they are WONDERFUL!
As a few others have mentioned, the batter was very thick so I did have to add about 3 tablespoons of regular milk to get them to a pancake consistency. I had to do the vinegar and milk substitution for the buttermilk and I used blueberry greek yogurt, since I did not have any plain on hand, but it gave the pancakes a really nice flavor.
Thank you for posting these recipes. I cannot wait to try out some others! 🙂
I’m so glad you enjoyed the pancakes Lindsey! The blueberry Greek yogurt sounds like such a fun twist. I’ll definitely keep that in mind when I’m making my next batch! 🙂 I’m excited to hear what recipe you try next!
I just found your recipe online this morning, searching for a healthier buttermilk pancake recipe, and decided to make them immediately just from looking at the photo — OOOOOHHHHHHH these are the most scrumptious pancakes I’ve ever eaten! And they look exactly like your picture. I didn’t have lowfat buttermilk, just regular…but other than that, I followed it exactly. So easy and I love that they have so little sugar and butter!!! Thanks so much for sharing this recipe. So glad I had buttermilk on hand and that led me to craving a delicious but less decadent pancake… and here to your site! They outshine the best of the best I’ve eaten! 🙂
I’m so glad you enjoyed the pancakes Pam! Your sweet and glowing comment means the world to me, especially your last statement. My heart is absolutely overflowing — thank you!! 🙂
Had to make these for lunch today. its my husbands birthday, so as a special treat I added 1Tbsp of cacao powder.
Happy birthday to your husband Rexine! He’s so lucky to have you to make him homemade treats to celebrate. I love your idea of adding cacao powder — I’ll have to remember than the next time I make these! 🙂
Thanks for awesome recipe, just made it today and it was everything I wanted – yummy, healthy, easy to make and my boys liked them too❤
I’m so glad you and your boys enjoyed the pancakes! And I loved seeing your collage on Instagram — so cute! 🙂
Looks yummy Amy. I separate my eggs and beat the white till stiff, and add it in after everything elseand that makes such a fluffy pancake. Yum, Yum.
Great tip Rexine! 🙂 I can’t wait to hear what you think of these pancakes if you try them!
These are the BEST pancakes ever!!! I have been using your recipe for at least 6-8 months and will never need another pancake recipe. Since we are – finally!! – empty nesters, I worked on cutting the recipe in half. I pretty much halved everything except the flour and buttermilk. I use 3/4 cup of flour and 1/2 cup of buttermilk. That is working out best. Sometimes we add a few chocolate chips and chopped walnuts! I cook them on my 42-year-old waffle iron/griddle! It was a wedding gift in 1975 and still works great!!
I really enjoyed your science lesson!
Oh my goodness Suzy, that means so much to me — I’m truly honored that you’d say you’ll never need another pancake recipe! Wow! Thank you!! 🙂 As a huge chocoholic, I definitely love your twist of adding chocolate chips to the batter. What a perfect way to start the day!
Do you know the nutrition facts for these pancakes?
I already included that underneath the recipe! 🙂 I can’t wait to hear what you think of these pancakes Haley!
Great recipes, I love your blog… want to try all this tasty sweets!
Thanks Dan! I can’t wait to hear what you try first! 🙂
Hi Amy, Nice recipe. Just wondering how you think of these as “Ultimate Healthy” buttermilk pancakes as opposed to just really good buttermilk pancakes. Seems like the same stuff of most pancakes. Anyway, loved your scientific explanation of ingredients. Cheers
I’m so glad you enjoyed the scientific explanation Lindy! I run all of my “ultimate healthy” recipes past 10+ taste testers, and if they’re unanimous, then I give that recipe an “ultimate healthy” title. 🙂 I can’t wait to hear what you think of them!
Loved the pancakes. I think the “healthy” comes in considering the pancakes being silver dollar
size.
Thanks for the recipe.
I’m so glad you enjoyed these pancakes Le! 🙂
This is a keeper, thanks Amy! As suggested I used lemon juice w/skim milk combo to sub for buttermilk, and added ~2 tbsp more milk to get a better consistency for the batter. I agree these are healthier as there’s much less butter (and no oil) like other pancake recipes. Hubby loved them and so did I. Cooked on medium heat and they turned out golden fluffy goodness.
I’m so glad you and your husband enjoyed these pancakes Bets! That means a lot to me that you’d call this recipe a keeper — thanks for sharing that with me! 🙂