Buttermilk Pancakes

Beat egg. Add buttermilk (if you don’t have buttermilk on hand, add 2 teaspoons of vinegar/lemon juice to the measuring cup before adding milk, then add milk till you reach the 1 1/4-cup mark), oil and vanilla. Stir.

Measure dry ingredients into separate bowl; stir. Make a well in the center.

Pour liquid mixture into the well and stir just till moistened.

Heat an electric griddle frying pan to 350ºF. Test by adding a few drops of cold water to the pan; the water will dance on the pan.

I use a soup laddle to pour the batter on the pan to make 4″ pancakes. When the batter begins to bubble and edges look dry, flip over.

Makes approximately nine 4-inch pancakes.