What You Need
1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 to 1 1/4 cups buttermilk
2 tablespoons butter, melted
Combine flour, sugar, salt, and baking soda in bowl. Set aside.
In separate large bowl, beat egg and blend in 1 cup buttermilk. Add dry ingredients to egg mixture and blend until flour disappears. Blend in melted butter. Add up to 1/4 cup more buttermilk, if thinner pancakes are desired.
For each pancake, pour 1/4 cup batter on to hot griddle, lightly greased with butter. Cook until edges look dry and bubbles begin to form and break on upper surface. Turn and cook second side. Serve with syrup. Makes about 14 (3 inch) pancakes.
Nut Pancakes: Stir 1/3 cup chopped nuts into batter.
Blueberry Pancakes: Immediately after pouring batter on to griddle, sprinkle 1 tablespoon fresh or frozen blueberries over each pancake.,
Banana Pancakes: Immediately after pouring batter on to griddle, place 2 to 3 thin slices of banana on each pancake.