Old-Fashioned Buttermilk Pancakes

• 3 Tablespoons Cooking Oil, Divided Use
• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 Tablespoons Sugar
• 1 cup Buttermilk
• 1 Egg, Beaten

1. Before beginning, make sure the frying pan or griddle is preheated on medium heat with about 2 tablespoons of cooking oil.
2. In a large bowl, add all of the dry ingredients (flour through sugar) and mix. Add the milk, egg and remaining 1 tablespoon of oil to the dry ingredients. With a fork or whisk, stir all ingredients until well mixed. Don't over-mix, however. Some small lumps are normal.
3. Ladle about 1/4 cup portions of batter into the pan (fit as many as you can into the pan but don't crowd them). The pancake will be ready to turn when 5-10 bubbles are seen on the top of the pancake. Flip and allow to cook for about a minute on the other side. Remove from pan onto a plate and finish cooking the rest of the batter. Enjoy the perfect pancake!

cooking oil, allpurpose, baking soda, baking powder, ubc, sugar, buttermilk, egg

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/old-fashioned-buttermilk-pancakes-2/ (may not work)