1 egg
1 c. buttermilk
2 tbsp. vegetable oil or melted butter
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Blend egg, milk and oil. Measure sifted flour. Blend dry ingredients together. Add to liquids; beat with rotary beater until all flour is moistened. (Batter will be slightly lumpy.) Grease heated griddle, if necessary.

To test, sprinkle with drops of water. When water sizzles, griddle heat is just right. Pour batter from pitcher or tip of large spoon in pools slightly apart (for perfectly round cakes). Turn pancakes as soon as they are puffed and full of bubbles, but before bubbles break. Turn and brown on other side. Serve immediately with butter and syrup. Yield: 10 - 4 inch pancakes.