- 1 1/4 cup flour (all purpose)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cup buttermilk (or, put 1 tablespoon lemon juice in the measuring cup and fill with regular milk)
- 1 beaten egg
- 1 tablespoon cooking oil
- Mix the dry ingredients together in a bowl.
- In a separate bowl mix the egg, milk and oil.
- Add wet ingredients all at once to the dry ingredients and mix until blended, but still lumpy.
- Measure 1/4 cup of the batter at a time onto a hot (but not smoking), buttered skillet.
- Flip the pancakes when the bubbles burst but don't close back up (you'll see what I mean), and cook for another minute or so until done.
- If they're brown on the edges with a smattering of brown in the middle, the skillet is slightly too hot.
Serve with bacon and maple syrup.
Try adding fresh or frozen blueberries to the pan just before you pour the batter in. Or press banana slices, fresh peach slices, chocolate morsels, or walnuts into the batter after it's poured. (Blueberry-banana-walnut pancakes are spectacular!)
(edited everso slightly by BethinPA)