Buttermilk Pancakes

1 cup all-purpose flour

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For light, fluffy pancakes do not over mix the batter. It's OK if a few lumps remain after mixing.

1 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 large egg, beaten

1 cup buttermilk

1/2 teaspoon vanilla extract

2 tablespoons melted butter, margarine or vegetable oil

In a medium mixing bowl, blend flour, sugar, salt, baking powder and baking soda. In a 2-cup glass measuring cup, combine egg with buttermilk, vanilla and butter or oil.

Mix the liquid mixture into the dry ingredients, but do not overmix. (It's OK if a few lumps of batter remain.) Using about 1/4 cup of the batter, pour batter onto a preheated medium-hot griddle and cook pancakes until golden brown, about two minutes. (You should see bubbles begin to form and break around the edges of the pancakes.) Carefully flip pancakes and cook until the other side is golden brown, about 1 to 2 minutes.

Makes about 10, 3-inch pancakes.