1 c. flour, sifted
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 c. buttermilk, more if desired
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 bread. Serve immediately. Makes 14-16 (3-inch) pancakes.