Mix buttermilk, flour, soda, salt and beaten egg. Mix briefly. You may need a few more tablespoons of buttermilk to achieve a somewhat thin batter that remains lumpy (stirring until lumps are gone creates a tougher pancake).

Heat fry pan to medium heat or a bit higher and add 2 to 3 tablespoons of butter. Remove 1 tablespoon of the butter you have just melted in the fry pan and add to the batter mix. Fry a test sample, turning cake to other side when bubbles are present on surface, edges are a bit dry, and a quick peak underneath shows a golden brown color.

I typically make two separate batches of four cakes each and a final extra large one using the rest of the batter, adding a bit of butter to the pan between batches.

Note: If butter in pan is becoming dark between batches just carefully take a few paper towels to wipe it out before adding fresh butter for the next go-round.

Makes 3 servings (4 pancakes each).

Submitted by: Olmphoto 2