1 egg

1 1/4 cups buttermilk

2 tablespoons cooking oil

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

In a small bowl, beat egg until frothy. Add milk and cooking oil. Beat until well-blended.

In a large bowl, thoroughly stir together the flour, sugar, baking powder, baking soda, and salt.

Combine all ingredients at once.

Stir only until mixture is blended. Batter will be lumpy. Don’t over-stir.

Lightly grease a griddle or heavy skillet with butter over medium heat.

The griddle is hot enough once water dripped on the surface “dances” across.

Dip about 1/4 cup of batter per pancake for standard size pancakes.

Pancakes are ready to flip when the tops are bubbly all over with a few broken bubbles. Edges will be slightly dry. Only flip pancakes once.

Optional – Add blueberries to the batter before pouring pancake batter. Recommend wild [small] blueberries.