1 c. sifted flour
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 c. buttermilk, more if desired (or sour milk)
2 tbsp. butter, melted

Preheat a lightly oiled griddle or fry pan. Sift and measure flour; sift again with sugar, salt and baking soda. Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Add up to 1/4 cup more buttermilk for thinner cakes. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.

Serve immediately. Makes 14 to 16 three-inch pancakes. (I double or triple the recipe -- also I add more milk to make the batter thinner - - test pancake and add milk for right consistency.)

You can substitute Egg Beaters for the egg and/or Equal for the sugar.