1 1/4 c. all-purpose flour
2 tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 beaten egg
1 1/3 c. buttermilk
1 tbsp. cooking oil

Stir together flour, sugar, baking powder, baking soda and salt. Combine egg, buttermilk and oil; add all at once to flour mixture, stirring until blended but still slightly lumpy. Add additional buttermilk to thin batter if necessary.

Pour about 1/4 cup batter onto a hot lightly greased griddle or heavy skillet for each standard-sized pancake. Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about 8 (4 inch) pancakes. (Or if you desire about 30 small pancakes.)