Buttermilk Pancakes

• 1 cup unbleached, all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup buttermilk
• Maple syrup

1. Sift flour and baking soda into a large bowl.
2. Add salt.
3. Add beaten egg and buttermilk and mix until blended.
4. Do not worry about lumps.
5. Grease skillet or griddle to medium hot (a drop of water will bounce on the surface).
6. Spoon out about one-fourth cup of batter for each pancake.
7. Cook until bubbles appear.
8. Using a thin spatula, turn pancake over and brown other side.
9. Keep pancakes warm in preheated 200-degree oven until ready to serve.
10. Pass maple syrup separately.

unbleached, baking soda, salt, egg, buttermilk, maple syrup

Taken from cooking.nytimes.com/recipes/8796 (may not work)