1 cup all-purpose flour
1 teaspoon baking POWDER
1/2 teaspoon baking SODA
1/4 teaspoon salt
1 heaping tablespoon sugar
1 cup buttermilk*
1 large egg
1 tablespoon cooking oil

Beat the egg in a medium sized mixing bowl. Or, I use a quart-sized
plastic measuring pitcher with a handle and spout for easy pouring. Add the buttermilk and oil and stir a few times, then add the remaining ingredients and stir till combined with no dry flour. A few lumps remaining is fine.

Let the batter rest while a griddle or skillet heats over medium-high heat. Spray with non-stick cooking spray or brush the skillet with oil. Pour or ladle 3-4 tablespoons of batter onto the griddle for each pancake. Cook until the edges are set and show browning, and when bubbles begin to pop. Flip and finish cooking on the opposite side until golden brown.

Spray the griddle or brush with oil for the next pancake and continue until all the batter is used.

Yields 6-8 pancakes depending on the size of your pancakes. Recipe may be increased as desired.

Serve with butter and syrup or your choice of toppings.

*Helpful hint: if you don't have buttermilk on hand, place 1 tablespoon of white vinegar in a measuring cup and add enough sweet milk to measure 1 cup. After a few minutes milk will be curdled and you may use this mixture in any recipe that requires buttermilk.