1 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 egg
1 1/4 cups buttermilk
few drops vanilla, almond or desired flavor (optional)
4 tablespoons butter, melted

Sift flour, salt, sugar, baking powder and soda into a mixing bowl; set aside.

Break egg into separate bowl; add buttermilk and melted butter; whisk together well.

Add buttermilk mixture to flour mixture, stirring just until blended. Batter may be lumpy.

Preheat skillet or griddle over moderate heat until drop of water sizzles when dropped on skillet.

Pour batter 1/4 cup at a time onto skillet. Cook until bubbles form across the pancake. Turn over and cook the other side until pancakes are golden brown and cooked through.

As batter stands during use, it can thicken. If it becomes too thick, stir in a little water or milk and mix in well.

Yield: 10 pancakes