1 egg
1 1/4 c. buttermilk or sour milk
2 tbsp. cooking oil
1 c. all purpose flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In small mixing bowl beat egg with fork. Beat in buttermilk or sour milk and cooking oil; set aside. In a large bowl stir together flour, sugar, baking powder, soda and salt. Add egg mixture to flour mixture. Stir mixture until blended but still slightly lumpy.

Lightly grease a griddle or heavy skillet. Heat until water sprinkled on the griddle dances across the surface. Pour about 1/4 cup batter on griddle for each pancake. When pancakes have a bubbly surface and are slightly dry around edges turn over and cook the other side.

Refrigerate any leftover batter for next day, but bring to room temperature first. Makes 8 or 9 (4") pancakes.

Sour Milk: Place 1 tablespoon vinegar in a 2 cup glass. Add enough fresh milk to make 1 1/4 cups liquid. Stir well and let mixture stand 5 minutes.