1 egg
2 tbsp. melted better
2 tsp. vanilla extract
1 1/4 to 1 1/2 cups buttermilk (for desired thickness)
1 1/4 cups all-purpose flour
1 1/2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a medium bowl, whisk egg until it's smooth. Add butter, vanilla, and buttermilk and whisk until well combined. Add dry ingredients to a large sifter and sift into the wet ingredients. stir until well mixed.

Over a large griddle or skillet, melt about 2 teaspoons of butter. Pour about 1/4 cup batter onto griddle to make one pancake. Put as many pancakes onto griddle that will fit. Continue melting butter for each batch of pancakes.

Pancakes are ready to be flipped when small air bubbles poke out of the batter (about 2 1/2 minutes). Flip, then continue cooking for about 1 1/2 minutes to be golden brown.

Makes 8 (2-inch) pancakes

Submitted by: NJB